Hot & Sour Shrimp Soup With Noodles and Thai Herbs
- Ready In:
- 1hr 30mins
- Ingredients:
- 16
- Serves:
-
4
ingredients
- 8 ounces dried rice noodles (flat, fettuccine-shaped)
- 1 lb medium shrimp
- salt
- 3 drops sesame oil
- 2 quarts chicken stock, preferably fresh
- 6 thin slices fresh galangal or 6 fresh ginger
- 6 garlic cloves, smashed
- 2 stalks lemongrass (bottom third only, sliced thinly on the bias)
- 5 shallots, sliced
- 4 small green serrano chili peppers, coarsely shredded including seeds
- 1⁄4 cup Thai fish sauce or 1/4 cup vietnamese fish sauce
- 3 teaspoons sugar
- 1⁄4 cup whole fresh cilantro leaves
- 1⁄4 cup lightly chopped asian basil leaves
- 1⁄3 cup freshly squeezed lime juice
- 1 teaspoon fresh ground black pepper
directions
- Soak the noodles in hot water to cover and let stand, about 30 minutes, until soft.
- Peel the shrimp, reserving the shells.
- Cut them in half lengthwise, then toss with 1/4 teaspoon salt and the sesame oil, and refrigerate.
- Bring the stock to a boil with the galangal, garlic, and lemongrass.
- Turn the heat to low and simmer for 35 minutes.
- Add the shrimp shells and simmer for another 15 to 20 minutes, skimming if necessary.
- Strain the stock and bring to a boil.
- Turn heat to low and simmer with the shallots and chiles.
- Simmer for 15 minutes and add 2 teaspoons of salt, the fish sauce, and the sugar.
- Continue to simmer.
- Meanwhile, drain the noodles well and divide among four to eight bowls.
- Then add the shrimp to the simmering broth.
- Turn off the heat and stir in the fresh herbs and lime juice.
- Divide the soup among the soup bowls, sprinkle over the black pepper, and serve.
- Makes 4 main dish or 8 small servings.
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RECIPE SUBMITTED BY
lazyme
Grapeview, Washington
<p>Hi and thanks for visiting my AM page. My name is Vicki and I love to cook. I've always been an avid collector of recipes and cookbooks - in fact I have over 1200 cookbooks on my computer alone.</p>
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