Thai-style Tomato Soup With Shrimp And Cellophane Noodles
| 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 | T | Thai or Vietnamese fish |
| sauce | ||
| 3 | c | Diced, seeded ripe tomatoes |
| drained if using canned | ||
| 1/2 | c | Green onions, sliced |
| diagonally | ||
| 2 | t | Hot pepper sesame oil, or to |
| taste | ||
| 1/2 | c | Loosely packed cilantro |
| leaves | ||
| 3 | T | 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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Nutrition (calculated from recipe ingredients)
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Calories: 126
Calories From Fat: 48
Total Fat: 5.5g
Cholesterol: 95.3mg
Sodium: 603.9mg
Potassium: 374.7mg
Carbohydrates: 8.3g
Fiber: 1.6g
Sugar: 3.4g
Protein: 11.8g