Hot and Sour Noodle Soup with Shrimp and Tomato

Published March 1, 1999.

Why this recipe works:

We wanted to create a flavorful yet simple base for quick Asian-style soups using canned chicken broth and ingredients easily accessible to the home cook. To our surprise, the quickest cooking method for creating a Vietnamese-style noodle soup worked best. We combined strong flavorings with… read more

We wanted to create a flavorful yet simple base for quick Asian-style soups using canned chicken broth and ingredients easily accessible to the home cook. To our surprise, the quickest cooking method for creating a Vietnamese-style noodle soup worked best. We combined strong flavorings with hot, canned chicken broth, simmered the mixture for 20 minutes, and then added a combination of raw and cooked ingredients. The result: a fast, aromatic, and tasty Vietnamese-style soup recipe.

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Serves 4

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

Ingredients

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