Thai shrimp and rice noodle soup

Gluten Free, Dairy Free, Soy Free, Low Calorie

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.

Ingredients

  • 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

Instructions

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.

6

Serve

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

Nutrition per serving: Calories: 490, Protein: 32g, Total Fat: 1.5g, Monounsaturated Fat: 0g, Polyunsaturated Fat: 0g, Saturated Fat: 0g, Cholesterol: 215mg, Carbohydrates: 77g, Fiber: 4g, Sugar: 6g, Added Sugars (Chicken broth contains trace amounts of organic cane sugar): 0g, Sodium: 1490mg
Contains: fish, shellfish

Similar Recipes

Almond-milk date shakes & Bombay scrambled eggs
Paleo, Gluten Free, Vegetarian
Baked shrimp with tomato, feta, and lemon-mint orzo
Soy Free
Baked pasta with butternut squash and Green Goddess salad
Gluten Free, Vegetarian, Soy Free