Prepare the broth by pouring in 4 cups of chicken or vegetable broth and heat over medium-high until it simmers.

Infuse the flavors by adding smashed lemongrass, galangal or ginger, kaffir lime leaves, garlic, shallots, and chilies into the broth.

Strain the aromatics after simmering, removing solid ingredients for a smooth broth.

Create the creamy broth by stirring in coconut milk, fish sauce, and sugar, allowing it to meld over low heat.

Add sliced mushrooms to the pot and cook for 3-4 minutes until they soften.

Cook the shrimp by stirring in 1 pound of shrimp and cooking for another 3-4 minutes until they turn pink.

Add fresh greens by dropping in handfuls of baby spinach and stirring until wilted.

Finish with freshness by removing from heat and squeezing lime juice into the soup.

Serve by ladling soup over cooked rice noodles, garnishing with cilantro and lime wedges.