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Thai Tomato/Shrimp with rice noodles

MyCookbook Recipe Database
MyCookbook Member: mytymyt
Recipe Category: Soup
Recipe Preparation Level: easy
    2 ounces dried, thin, rice vermicelli noodles
    1 lb medium shrimp, shelled and reserve shells
    7 cups rich chicken broth
    2 tbsps Asian fish sauce
    1 tbsp Asian Chili-garlic sauce or to taste. (very hot)
    3 cups canned diced tomatoes with juice
    1 cup diagonally sliced scallions
    2 tsps hot pepper sesame oil or to taste (very hot)
    1/2 cup loose-packed cilentro leaves
    3 tbsps fine-sliced garlic, crisply fried in oil*

    Place noodles in bowl and cover with warm water 20 to 25 minutes or until softened. Drain and place in a tangle on cutting board..Cut through crosswise and lengthwise to form 3 to 4 inch pieces. meanwhile simmer the shrimp shells in the chicken broth in a non-reactive pot 5 to 10 minutes. Strain shells out of broth and return broth to pot and bring to boil. Stir in fish sauce, chili-garlic sauce, tomatoes with their juice, scallions and hot sesame oil. Add noodles and shrimp and simmer 1 to 2 minutes. To serve, ladle into warm bowls and top with cilentro and crisp garlic. Serves 6.
    *To fry garlic, heat 1/4 cup oil over medium heat. Add
    garlic and slowly cook 2 to 3 minutes until golden brown. If oil is too hot garlic will burn and get bitter. Can be fried up to a day ahead and stored air-tight.

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