Title: Thai-Style Tomato Soup with Shrimp And Cellophane Noodles
Categories: Ckright3
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.