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

Name: Guay Tiew Tom Yum Goong (Thai Hot and Sour Soup with Shrimp and Noodles)
Yield: Serves 4 to 6
Cuisine: Thai
Ingredients: 4 ounces, rice vermicelli; 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)

Main Courses
Thai
Fish & Seafood
Soups

By Steve Dunn ･ Appears in Cook's Illustrated March/April 2019, America's Test Kitchen TV

This version of tom yum soup features hot, sour, salty, and sweet flavors, with shrimp and tender rice noodles to make it a meal.

SERVES 4 to 6

TIME 1¼ hours

Why This Recipe Works

Want more? Read the whole story

This is a members' feature.