Hot & Sour Shrimp Soup With Noodles and Thai Herbs

"Bursting with all the flavor counterpoints Thai cuisine has to offer-the pungency of chiles, the sourness of lime, the aromatic taste of lemongrass and basil, and the clean, slightly camphorous bite of fresh galangal -- this soup undoubtedly has a medicinal as well as a culinary history. It's good and good for you, a low-calorie, meal-in-a-bowl noodle soup that will nourish your body and ward off your cold. From Big Bowl Noodles and Rice."
 
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Ready In:
1hr 30mins
Ingredients:
16
Serves:
4
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ingredients

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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

<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> 8724165"
 
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