| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats, Seafood, Vegetables |
Thai |
Ckright3 |
6 |
servings |
INGREDIENTS
| 2 |
|
Two-ounce packets of cellophane |
|
|
Or bean thread noodles |
| 8 |
c |
Rich chicken stock |
| 2 |
tb |
Thai or Vietnamese fish sauce |
| 3 |
c |
Diced; seeded ripe tomatoes |
|
|
(drained if using canned) |
| 1/2 |
c |
Green onions; sliced diagonally |
| 2 |
ts |
Hot pepper sesame oil; or to taste |
| 1/2 |
c |
Loosely packed cilantro leaves |
| 3 |
tb |
Finely slivered garlic |
|
|
Crisply fried in vegetable oil |
| 1 |
lb |
Cooked large shrimp |
INSTRUCTIONS
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 -
http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
08-09-1996
Recipe by: John Ash
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