Thai shrimp and rice noodle soup

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Thai shrimp and rice noodle soup

Gluten-Free, Soy-Free, Dairy-Free

2 Servings, 490 Calories/Serving

25–35 Minutes

Tom yum soup runs a close second to pad thai for one of the most beloved Thai dishes around. Also known as hot and sour soup, ours has a broth that’s tangy with lemongrass, kaffir (makrut) lime leaves, lime juice, and ginger. Lesser versions rely on store-bought tom yum paste for the seasonings, but we use whole fresh aromatics, plus wild Gulf shrimp.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 5 ounces rice stick noodles
  • 1 yellow onion
  • 1 lemongrass stalk
  • 2 kaffir (makrut) lime leaves
  • Fresh ginger
  • Fresh cilantro
  • 1 cup chicken broth
  • 3 ounces button mushrooms
  • 10 ounces wild Gulf shrimp
  • 1 lime
  • Fresh basil
  • ½ cup diced tomatoes
  • 2 tablespoons fish sauce

Nutrition per serving

Calories: 490, Protein: 32g, Fiber: 4g, Total Fat: 1.5g, Monounsaturated Fat: 0g, Polyunsaturated Fat: 0g, Saturated Fat: 0g, Cholesterol: 215mg, Sodium: 1490mg, Carbohydrates: 77g, Total Sugars: 6g, Added Sugars (Chicken broth contains trace amounts of organic cane sugar): 0g.
Contains: Fish, Crustacean Shellfish

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Cook the rice stick noodles

Bring a large sauce pot of water to a boil. Add the rice stick noodles and cook until tender, 6 to 8 minutes. Drain and rinse with cold water. Set aside the pot for the soup.
While the rice stick noodles cook, prepare the ingredients for the broth.

2

Prep the broth ingredients

  • Peel and thinly slice the yellow onion. Divide into two equal portions, one for the broth and one for the soup.
  • Cut the lemongrass on the diagonal into ¼-inch-thick slices.
  • Tear the lime leaves in several places, keeping the leaves whole.
  • Peel and thinly slice the ginger.
  • Strip the cilantro leaves from the stems, keeping the stems and leaves separate. Set aside the stems for the broth and the leaves for garnish.

3

Cook the broth

In a medium sauce pot over medium-high heat, combine half the onion with the lemongrass, lime leaves, ginger, cilantro stems, chicken broth, and 3 cups water. Bring to a boil, reduce to a simmer, and cook until the flavors have developed, 10 to 12 minutes.
Set a fine-mesh strainer over the pot used for the rice noodles. Strain the broth into the pot; discard the contents of the strainer.
While the broth simmers, prepare the remaining ingredients.

4

Prep the remaining soup ingredients

  • Cut the mushrooms into quarters.
  • Rinse the shrimp, then drain on a paper-towel-lined plate and pat dry.
  • Juice the lime.
  • Strip the basil leaves from the stems; coarsely chop the leaves.
  • Coarsely chop the cilantro leaves.

5

Cook the soup

To the pot with the strained broth, add the tomatoes, mushrooms, remaining onion, and half the fish sauce. Bring to a boil, reduce to a simmer, and cook, stirring once or twice, until the onion starts to soften, 3 to 5 minutes. Add the shrimp and cook until firm and cooked through, 1 to 2 minutes.
Remove from the heat and stir in 2 tablespoons lime juice. Season to taste with the remaining fish sauce, salt, and pepper.

Serve

Transfer the rice stick noodles to individual bowls, ladle the soup on top, and garnish with the basil and cilantro.