TOM YUM NOODLE SOUP WITH SEAFOOD

TOM YUM NOODLE SOUP WITH SEAFOOD image

Yield 4 servings

Number Of Ingredients 15

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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

Steps:

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. 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. 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. 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. 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.