Thai-style tomato soup with shrimp and cellophane noodles

Yield: 6 servings

Measure Ingredient
2 \N Two-ounce packets of cellophane
\N \N Or bean thread noodles
8 cups Rich chicken stock
2 tablespoons Thai or Vietnamese fish sauce
3 cups Diced; seeded ripe tomatoes
\N \N (drained if using canned)
½ cup Green onions; sliced diagonally
2 teaspoons Hot pepper sesame oil; or to taste
½ cup Loosely packed cilantro leaves
3 tablespoons Finely slivered garlic
\N \N Crisply fried in vegetable oil
1 pounds Cooked large shrimp

Place the bean thread noodles in a bowl and cover with warm water and soak until softened, 20 to 25 minutes. Drain the noodles and pile in a tangle on a cutting board and cut through crosswise and lengthwise to form roughly 3- to 4-inch lengths. In a soup pot, bring the stock to a boil. Stir in the fish sauce, tomatoes, green onions and hot sesame oil. To serve: Place 2 shrimp in each warmed bowl. Ladle hot stock over and garnish with cilantro leaves and fried garlic slivers. Serve immediately. This recipe yields 6 to 8 servings.

Recipe Source: COOKING RIGHT with John Ash From the TV FOOD NETWORK - (Show # CR-9632 broadcast 07-31-1996) Downloaded from their Web-Site -

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...


Recipe by: John Ash

Converted by MM_Buster v2.0l.

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