Title: Thai Style Tomato Soup with Shrimp & Cellophane Noodles
Categories: Soup
Yield: 6 Servings

2		Two-ounce packets of cellophane
		Or bean thread noodles
8	c	Rich chicken stock
2	tb	Thai or Vietnamese fish sauce
3	c	Diced; seeded ripe tomatoes
		(drained if using canned)
1/2	c	Green onions; sliced diagonally
2	ts	Hot pepper sesame oil; or to taste
1/2	c	Loosely packed cilantro leaves
3	tb	Finely slivered garlic
		Crisply fried in vegetable oil
1	lb	Cooked large shrimp

Place the bean thread noodles in a bowl and cover with warm water and soak until softened, 20 to 25 minutes. Drain the noodles and pile in a tangle on a cutting board and cut through crosswise and lengthwise to form roughly 3- to 4-inch lengths. In a soup pot, bring the stock to a boil. Stir in the fish sauce, tomatoes, green onions and hot sesame oil. To serve: Place 2 shrimp in each warmed bowl. Ladle hot stock over and garnish with cilantro leaves and fried garlic slivers. Serve immediately. This recipe yields 6 to 8 servings.

Recipe Source: COOKING RIGHT with John Ash From the TV FOOD NETWORK - (Show # CR-9632 broadcast 07-31-1996) Downloaded from their Web-Site - http://www.foodtv.com

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com

08-09-1996

Recipe by: John Ash

Converted by MM_Buster v2.0l.

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