Tom Yum Noodle Soup With Seafood Recipe

Name: Tom Yum Noodle Soup With Seafood
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 ounces rice vermicelli noodles; 1 teaspoon vegetable oil; 8 ounces shrimp, peeled and deveined, shells reserved; 3 thin slices fresh ginger (about the diameter of a quarter); 1 to 1 1/2 tablespoons Thai red curry paste; 1 tablespoon tomato paste; 6 cups low-sodium chicken broth; 1 large shallot, thinly sliced; 1 cup cherry tomatoes, halved; 8 kaffir lime leaves (see note); 6 ounces Manila clams, rinsed well; 6 ounces squid, tubes thinly sliced, tentacle left whole; 3 tablespoons freshly squeezed lime juice; 1 tablespoon fish sauce, plus more for seasoning; 1/3 cup fresh cilantro leaves, chopped

Servings: persons

4 ounces rice vermicelli noodles
1 teaspoon vegetable oil
8 ounces shrimp, peeled and deveined, shells reserved
3 thin slices fresh ginger (about the diameter of a quarter)
1 to 1 1/2 tablespoons Thai red curry paste
1 tablespoon tomato paste
6 cups low-sodium chicken broth
1 large shallot, thinly sliced
1 cup cherry tomatoes, halved
8 kaffir lime leaves (see note)
6 ounces Manila clams, rinsed well
6 ounces squid, tubes thinly sliced, tentacle left whole
3 tablespoons freshly squeezed lime juice
1 tablespoon fish sauce, plus more for seasoning
1/3 cup fresh cilantro leaves, chopped

1
Place the noodles in a large bowl, add enough hot tap water to cover, and let the noodles soak until they are pliable, about 20 minutes. Drain and set aside.
2
While the noodles are soaking, heat the oil in a medium saucepan or soup pot over medium heat. Add the shrimp shells, ginger, curry paste and tomato paste and cook, stirring constantly, until the shrimp shells are bright pink and the curry paste is fragrant but not burnt, 1 1/2 minutes.
3
Add the broth to the pan and simmer gently for 15 minutes. Using a slotted spoon, remove the shrimp shells and ginger pieces. Add the shallots, tomatoes and lime leaves and continue to simmer until the vegetables have softened, 15 to 20 minutes.
4
Add the rice noodles and clams and simmer until the clams just begin to open, about 4 minutes. Add the shrimp and cook until they curl and turn pink, 3 minutes; do not overcook.
5
Turn off the heat and add the squid, lime juice and fish sauce. Stir once or twice; the heat from the soup will cook the squid in about 1 minute. Taste the soup and add fish sauce to taste. Divide the soup among 4 bowls, sprinkle with cilantro and serve.

906

kcal

Calories

Fat

Carbs

134

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 4 ounces rice vermicelli noodles, 1 teaspoon vegetable oil, 8 ounces shrimp, peeled and deveined, shells reserved, 3 thin slices fresh ginger (about the diameter of a quarter), and more.

Yes, Tom Yum Noodle Soup With Seafood falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tom Yum Noodle Soup With Seafood

How did you like this recipe?

Frequently Asked Questions