Thai Tomato Soup

Thai Tomato Soup

  • 2oz cellophane or thin rice noodles
  • 7 c rich chicken stock, simmered with shrimp shells for 5 – 10 minutes
  • 2tbsp or to taste fish sauce
  • 1tbsp or to taste chili garlic sauce
  • 3c canned diced tomatoes in juice
  • 1c green onion, thinly sliced
  • 2 tsp or to taste hot pepper sesame oil (I soaked some birdseye chilis in sesame oil)
  • 1lb medium shrimp
  • 1/2c loosely packed cilantro, chopped
  • 3tbsp finely sliced garlic, crisp fried (in ¼ inch oil over moderate heat until golden brown)

    crisp garlic

    raw garlic

Place noodles in a bowl and cover with hot water; soak until softened, 20 – 25 minutes.  Drain and place on cutting board.  Cut to form roughly 4 inch lengths.

Strain shrimp shells from stock.  Stir in fish sauce, chili garlic sauce, tomatoes with their juice, green onions and sesame oil.  Add noodles and shrimp, simmer for 3 minutes.

Serve topped with cilantro and crisp garlic.  Easy and so very, very tasty.