Lemongrass-infused Shrimp, Coconut, and Summer Squash Soup with Oyster Mushrooms | Georgia Grown

Ingredients

• ¾ pound shell-on shrimp
• 1 bag of Biron Endurance lemongrass tea
• 3 cups water
• 3 slices ginger
• 1 tablespoon green peanut oil, plus more for garnish
• 2 large yellow squash, rough diced, about 4 cups
• 1 cup diced onion
• 3 cloves garlic, minced
• 1 tablespoon minced ginger
• 1 red or green jalapeño or serrano pepper, sliced into thin rounds, divided
• 8 ounces oyster mushrooms, stems removed, sliced
• 3 tablespoons of fish sauce
• 2 limes, juiced
• ½ cup Thai basil leaves
• Cilantro leaves, for garnish
• 4-6 portions of rice vermicelli noodles, cooked according to package directions and divided between soup bowls (optional)