Name: Hot and Sour Noodle Soup with Shrimp and Tomato
Total time: 1 h
Cuisine: Vietnamese
Ingredients: 6 ounces rice vermicelli; 5 cups low-sodium chicken broth; 4 medium cloves garlic , smashed and peeled; 2 inch piece fresh ginger , peeled, cut into 1/8-inch rounds, and smashed (see illustration below); 2 star anise; 3 tablespoons Asian fish sauce; 1 tablespoon soy sauce; 1 teaspoon granulated sugar; 1 stalk lemongrass , bruised (see illustration below); 12 ounces shell-on shrimp , shelled, shells reserved; 1 jalapeño chile , sliced thin; 1/4 cup lime juice; Table salt; 2 cups bean sprouts (about 5 ounces); 1 medium tomato , cut into 12 wedges; 2 scallions , white and green parts, sliced thin on an angle; 1/2 cup loose-packed fresh mint leaves , torn in half if large; 1/2 cup loose-packed fresh cilantro leaves

Hot and Sour Noodle Soup with Shrimp and Tomato

By America's Test Kitchen

Published on August 22, 2007

Time

1 hour

Yield

Serves 4

Ingredients

Noodles

6 ounces rice vermicelli

Broth

5 cups low-sodium chicken broth 4 medium cloves garlic, smashed and peeled2 inch piece fresh ginger, peeled, cut into ⅛-inch rounds, and smashed (see illustration below)2 star anise 3 tablespoons Asian fish sauce 1 tablespoon soy sauce 1 teaspoon granulated sugar

Soup

1 stalk lemongrass, bruised (see illustration below)12 ounces shell-on shrimp, shelled, shells reserved1 jalapeño chile, sliced thin¼ cup lime juice Table salt 2 cups bean sprouts (about 5 ounces)1 medium tomato, cut into 12 wedges2 scallions, white and green parts, sliced thin on an angle½ cup loose-packed fresh mint leaves, torn in half if large½ cup loose-packed fresh cilantro leaves

Before You Begin

Lemongrass is an essential ingredient in Southeast Asian cooking; it lends a subtle fragrant lemon essence without harsh citrus notes. Use fresh lemongrass if you can find it. Otherwise, try two pieces of water-packed lemongrass, bruised, or 1/2 teaspoon grated lemon zest. For this soup, be sure to have all the vegetables and herbs ready at hand.

Instructions

for the noodles

Bring 4 quarts water to boil in large pot. Off heat, add rice vermicelli, and let sit until tender, 5 to 10 minutes. Drain and distribute among individual serving bowls.

for the broth

Bring all ingredients to boil in medium saucepan over medium-high heat. Reduce heat to low; simmer partially covered to blend flavors. Simmer lemongrass and reserved shrimp shells with broth for 15 minutes. Add jalapeño and simmer 5 minutes longer; strain, return broth to pot, and bring back to simmer over medium heat. Add shrimp and simmer until opaque and cooked through, about 2 minutes. Remove with slotted spoon; set aside. Add lime juice, and season broth to taste with additional salt if necessary. Cover and keep hot over low heat.

ASSEMBLING THE SOUP (see illustrations below): Divide the noodles and sprouts among the bowls. Sprinkle on all other ingredients and serve immediately, passing lime wedges separately.

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