Thai Shrimp Soup With Rice Noodles
Ingredients
8 ounces dried rice noodles
½ teaspoon toasted sesame oil
1½ pounds large shrimp (raw, shell-on)
2 Thai chiles or some other small, hot chiles
1 garlic clove, smashed
8 cups low-sodium chicken broth
2 teaspoons Asian fish sauce
¾ teaspoon kosher salt
¼ teaspoon black pepper
4 scallions, sliced (¼ cup), divided
¾ cup cilantro leaves, divided
3 cups mung bean sprouts
½ cup salted roasted peanuts, chopped
Lime wedges, for serving
Nutrition
Calories 360calories
Fat 10g (2g saturated fat)
Cholesterol 145mg
Sodium 1120mg
Protein 29g
Carbohydrate 41g
Sugar 3g
Fiber 3g
Iron 2mg
Calcium 100mg
Directions
Cook the noodles according to the package directions. Rinse with cold water, drain, and toss with the sesame oil; reserve.
Meanwhile, peel and devein the shrimp; set the shells aside. Cook the shells in a large pot (dry) over medium until pink, 2 to 3 minutes. Add the chiles and garlic; cook 30 seconds more. Add the broth and fish sauce. Bring to a boil, then reduce to a simmer for 20 minutes. Remove the shells, chiles, and garlic and discard.
Add the peeled shrimp to the broth; cook until pink, 2 to 3 minutes. Remove the pot from the heat and stir in the salt, pepper, and half of the scallions and cilantro.
Divide the noodles and soup among 6 bowls. Serve with bean sprouts, peanuts, lime wedges, and the remaining scallions and cilantro.
Yields: Serves 6
