Prep 15 mins
Cook 1 hr 15 mins
Bursting with all the flavor counterpoints Thai cuisine has to offer-the pungency of chiles, the sourness of lime, the aromatic taste of lemongrass and basil, and the clean, slightly camphorous bite of fresh galangal -- this soup undoubtedly has a medicinal as well as a culinary history. It's good and good for you, a low-calorie, meal-in-a-bowl noodle soup that will nourish your body and ward off your cold. From Big Bowl Noodles and Rice.
- 8 ounces dried rice noodles (flat, fettuccine-shaped)
- 1 lb medium shrimp
- 3 drops sesame oil
- 2 quarts chicken stock, preferably fresh
- 6 thin slices fresh galangal or 6 fresh ginger
- 6 garlic cloves, smashed
- 2 stalks lemongrass (bottom third only, sliced thinly on the bias)
- 5 shallots, sliced
- 4 small green serrano chili peppers, coarsely shredded including seeds
- 1⁄4 cup Thai fish sauce or 1⁄4 cup vietnamese fish sauce
- 3 teaspoons sugar
- 1⁄4 cup whole fresh cilantro leaves
- 1⁄4 cup lightly chopped asian basil leaves
- 1⁄3 cup freshly squeezed lime juice
- 1 teaspoon fresh ground black pepper
- Soak the noodles in hot water to cover and let stand, about 30 minutes, until soft.
- Peel the shrimp, reserving the shells.
- Cut them in half lengthwise, then toss with 1/4 teaspoon salt and the sesame oil, and refrigerate.
- Bring the stock to a boil with the galangal, garlic, and lemongrass.
- Turn the heat to low and simmer for 35 minutes.
- Add the shrimp shells and simmer for another 15 to 20 minutes, skimming if necessary.
- Strain the stock and bring to a boil.
- Turn heat to low and simmer with the shallots and chiles.
- Simmer for 15 minutes and add 2 teaspoons of salt, the fish sauce, and the sugar.
- Continue to simmer.
- Meanwhile, drain the noodles well and divide among four to eight bowls.
- Then add the shrimp to the simmering broth.
- Turn off the heat and stir in the fresh herbs and lime juice.
- Divide the soup among the soup bowls, sprinkle over the black pepper, and serve.
- Makes 4 main dish or 8 small servings.