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Ingredients

• 4 oz dried rice stick noodles
• 1 tablespoon vegetable oil
• 2 shallots, thinly sliced
• 2 cloves garlic, smashed
• 1/2 cup chopped onion
• 2 1/2 cups chicken stock
• 1 can (14 oz) diced tomatoes, with juice
• 1 cup light coconut milk
• 3 tablespoons rice vinegar
• 2 tablespoons fish sauce
• Zest of 2 limes (about 1 tbsp)
• 1-2 Thai red chiles, thinly sliced
• 1 tablespoon sugar
• 1 stalk lemongrass, minced
• 6 sprigs cilantro, plus more for garnish
• 2 sprigs basil, plus more for garnish
• 1/2 cup canned straw mushrooms
• 12 large shrimp, peeled and deveined
• 4 large sea scallops, cut in half
• 1 cup frozen calamari rings, thawed
• Juice of 1 lime

Description

This Fragrant Soup From Sam Hazen, Executive Chef At Tao In New York City And Las Vegas, Is Brimming With Lean Protein. Perfect For Chilly Weather!

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