Thai Tom Yum Soup

Since I first made this soup, I had tom yum soup at my favorite Thai restaurant in the West Village, Galanga, and I went to the Institute of Culinary Education's "Essentials of Thai cuisine" to learn how to make tom yum soup. This version was much better tasting and better for you. This recipe is from Self magazine and was concocted by the chef from Tao in Las Vegas.

Disclaimer: this soup is not an easy meal, it takes a while to make. It's perfect for a Sunday dinner- bring the rest to work on Monday.
The reward is a zesty soup packed with lean protein that tastes different than every other night's dinner.

Thai Seafood Hot Pot
Self Magazine, November 2006

4 oz dried rice noodles

1 Tbsp vegetable oil

2 shallots, thinly sliced

2 cloves garlic

1/2 cup chopped onion

2 1/2 cups chicken stock

1 can (14 oz) diced tomato, with juice

1 cup light coconut milk

3 Tbsp rice vinegar

2 Tbsp fish sauce

Zest of 2 limes (1 Tbsp)

1-2 Thai red chiles, thinly sliced

1 Tbsp sugar

1 stalk lemongrass, minced (if you don't mince, you will taste hard pieces)

6 sprigs cilantro

2 sprigs basil

1/2 cup canned straw mushrooms

12 large shrimp, peeled and deveined

4 large sea scallop, cut in half

1 cup frozen calamari rings, thawed

juice of 1 lime

Bring a medium saucepan of water to a boil. Stir in noodles; remove from heat. Let stand until noodles soften, 7 to 10 minutes; drain. Heat oil in a large pot over medium hear. Cook shallots, garlic and onion until soft, 3 to 5 minutes. Add stock, juice from tomatoes, coconut milk, vinegar, fish sauce, lime zest, chiles, sugar and lemongrass. Bring to a boil over medium high heat. Add cilantro and basil; reduce heat to medium low; simmer 10 minutes. Remove garlic, cilantro and basil from pot; add tomatoes and mushrooms. Return to a simmer. Add shrimp and scallops; cook for 2 minutes. Add calamari and lime juice. Season with s&p. Divide noodles among 4 bowls; top with broth and seafood. Garnish with basil and cilantro, if you'd like.