Name: Guay Tiew Tom Yum Goong (Thai Hot and Sour Soup with Shrimp and Noodles)
Total time: 1 h 15 min
Cuisine: Thai
Ingredients: 4 ounces rice noodles; 2 lemon grass stalks, trimmed to bottom 6 inches; 4 scallions , trimmed, white parts left whole, green parts cut into 1-inch lengths; 6 makrut lime leaves, torn if large; 2 Thai chiles , stemmed (1 left whole, 1 sliced thin), divided, plus 2 Thai chiles, stemmed and sliced thin, for serving (optional); 1 (2-inch) piece fresh galangal , peeled and sliced into ¼-inch-thick rounds; 8 cups chicken broth; 1 tablespoon sugar , plus extra for seasoning; 8 ounces oyster mushrooms , trimmed and torn into 1-inch pieces; 3 tablespoons fish sauce , plus extra for seasoning; 1 pound extra-large shrimp (21 to 25 per pound), peeled, deveined, and tails removed; 12 ounces cherry tomatoes , halved; 2 tablespoons lime juice , plus extra for seasoning, plus lime wedges for serving; 1/2 cup fresh cilantro leaves; 1/4 cup fresh Thai basil leaves , torn if large (optional)

Guay Tiew Tom Yum Goong (Thai Hot and Sour Soup with Shrimp and Noodles)

By Steve Dunn

Published on January 10, 2019

Time

1¼ hours

Yield

Serves 4 to 6

Guay Tiew Tom Yum Goong (Thai Hot and Sour Soup with Shrimp and Noodles)

Ingredients

4 ounces rice noodles 2 lemon grass stalks, trimmed to bottom 6 inches4 scallions, trimmed, white parts left whole, green parts cut into 1-inch lengths6 makrut lime leaves, torn if large2 Thai chiles, stemmed (1 left whole, 1 sliced thin), divided, plus 2 Thai chiles, stemmed and sliced thin, for serving (optional)1 (2-inch) piece fresh galangal, peeled and sliced into ¼-inch-thick rounds8 cups chicken broth 1 tablespoon sugar, plus extra for seasoning8 ounces oyster mushrooms, trimmed and torn into 1-inch pieces3 tablespoons fish sauce, plus extra for seasoning1 pound extra-large shrimp (21 to 25 per pound), peeled, deveined, and tails removed12 ounces cherry tomatoes, halved2 tablespoons lime juice, plus extra for seasoning, plus lime wedges for serving½ cup fresh cilantro leaves ¼ cup fresh Thai basil leaves, torn if large (optional)

Before You Begin

Whole shrimp are typically used in this soup, but you can also halve them crosswise before cooking. You can substitute fresh ginger for the galangal. Makrut lime leaves add a lot to this soup, but you can substitute three 3-inch strips each of lemon zest and lime zest, if desired. This recipe can be prepared with either thin round noodles (vermicelli) or thicker flat noodles (linguine). We prefer rice noodles made from 100 percent rice flour to varieties that include a secondary starch such as cornstarch. If using the latter, soak them longer—up to 15 minutes. We like to serve this recipe with our Thai Chili Jam (Nam Prik Pao).

Instructions

Bring 4 quarts water to boil in large pot. Remove from heat, add vermicelli, and let sit, stirring occasionally, until vermicelli are fully tender, 10 to 15 minutes. Drain, rinse with cold water, drain again, and distribute evenly among large soup bowls.

Place lemon grass, scallion whites, lime leaves, whole Thai chile, and galangal on cutting board and lightly smash with meat pounder or bottom of small skillet until mixture is moist and very fragrant. Transfer lemon grass mixture to Dutch oven. Add broth and sugar and bring to boil over high heat. Reduce heat and simmer for 15 minutes. Using slotted spoon, remove solids from pot and discard.

Add mushrooms, fish sauce, scallion greens, and sliced Thai chile and simmer for 3 to 4 minutes. Stir in shrimp. Cover and let sit off heat until shrimp are opaque and cooked through, 4 to 5 minutes. Stir in tomatoes and lime juice. Season with extra sugar, extra fish sauce, and extra lime juice to taste.

Ladle soup into bowls of noodles; sprinkle with cilantro and Thai basil, if using. Serve, passing lime wedges and extra sliced Thai chiles, if using, separately.