Ingredients
4 oz dried rice stick noodles 1 tbsp 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 tbsp rice vinegar 2 tbsp fish sauce Zest of 2 limes (about 1 tbsp) 12 Thai red chiles, thinly sliced 1 tbsp 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!
Epicurious
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