Name: Thai-Style Tomato Soup with Shrimp And Cellophane Noodles
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

We should understand that, fundamentally, our faith is not about what we do (as important as that is), nor is it about what we think (as important as that is). Our faith is fundamentally strengthened by understanding who we are through the indwelling Christ. We are who we are because of our union with Him. Nothing else can be the integration point (the place where the promises of Scripture and our identity intersect) of true spirituality. If we make what we do (right actions) the integration point of our faith, then we become fundamentalist and Pharisaical, with the judgement of others' misbehaviors the preoccupation of our religion. If we make what we think (right doctrine) the integration point of our faith, then we become rationalistic debaters with judgement of other’ faulty doctrine the preoccupation of our religion.

Bryan Chapell

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
Converted by MM_Buster v2.0l.

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