Hot and Sour Noodle Soup with Shrimp and Tomato

Name: Hot and Sour Noodle Soup with Shrimp and Tomato
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

Main Courses
Vietnamese
Fish & Seafood
Weeknight
Soups

Appears in Cook's Illustrated March/April 1999

This Vietnamese-inspired shrimp noodle soup uses canned chicken broth to save time and plenty of fresh herbs to add bright flavor.

SERVES 4

TIME 1 hour

Hot and Sour Noodle Soup with Shrimp and Tomato

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