simmered with shrimp shells for 5 to 10 minutes
, or to taste
chile-garlic sauce, or to taste
, sliced diagonally and thinly
, or to taste
, shelled and deveined
, crisply fried in vegetable oil*
1. Place the rice noodles in a bowl and cover with warm water and soak until softened, 20-25 minutes. Drain the noodles and dump them in a tangle on a cutting board and cut through crosswise and lengthwise to form roughly 3 to 4-inch lengths.
2. Strain the shrimp shells from the chicken broth, return the broth to the pot and bring to a boil. Stir in the fish sauce, chile-garlic sauce, tomatoes with their juice, green onions and hot sesame oil. Add the noodles and shrimp and simmer for a minute or two.
3. To serve, ladle into warm bowls and top with cilantro and crisp garlic. Serve immediately.
*Garlic can be fried up to a day ahead and stored in an airtight container. To fry garlic, heat 1/4-inch or so of oil over moderate heat. Add garlic and slowly cook until golden brown. It should take 2 to 3 minutes. If the oil is too hot, the garlic will burn and become bitter so try a "tester" slice first.
Serving Size: 1 1/2 cups soup with noodles and shrimp
Number of Servings: 6
Trans Fatty Acid (tfa)
Percent Calories from Protein
Percent Calories from Carbohydrate
Percent Calories from Fat
Vitamin B2 - Riboflavin