|Hot And Sour Shrimp With Noodles|
8 large shrimp, clean and butterfly the shrimp
1/2 pound dried rice noodle, soak
1/2 onion, peel and cut wedges
2 quarts chicken broth
3 stalks lemon grass, bottom white part only, thinly slice
3 shallot, peel and smashed
3 cloves garlic, peel and smashed
6 serrano chile ( chili padi) lightly smashed including the seeds
6 slices galangal or fresh ginger
1 cube tom yum base
1/4 cup fish sauce
1 teaspoon peppercorn, smashed
2 fresh lime, cut and squeeze out cut
3 teaspoon sugar
1 handful of enoki mushroom
1 handful of fresh parsley
1 small tomato, cut in wedges
Cook it in boiling water for 10 seconds, remove and drain out water in a colander.
Pour the chicken broth into a pot and bring it to boil, add peppercorn, lemon grass, galangal or fresh
ginger, shallot, garlic, serrano chile, tom yum base. Let it simmer for 15 - 20 minutes.
Adjust the heat to high, add the shrimp in the rolling boil soup and cook it for 20 - 25 seconds or until
the shrimp change in color. Remove and set aside.
Reduce heat and add, tom yum base, tomato, onion, enoki mushroom. Let it simmer for a while.
Off stove, add fish sauce and lime juice.
Divide noodles in individual bowls, arrange shrimps, ladle soup over the noodles, garnish with parsley
and serve immediately.