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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This fragrant soup from Sam Hazen, executive chef at Tao in New York City and Las Vegas, is brimming with lean protein. Perfect for chilly weather! Ingredients:
4 oz dried rice stick noodles |
1 tbsp vegetable oil |
2 shallots, thinly sliced |
2 cloves garlic, smashed |
1/2 cup chopped onion |
2 1/2 cups chicken stock |
1 can (14 oz) diced tomatoes, with juice |
1 cup light coconut milk |
3 tbsp rice vinegar |
2 tbsp fish sauce |
zest of 2 limes (about 1 tbsp) |
12 thai red chiles, thinly sliced |
1 tbsp sugar |
1 stalk lemongrass, minced |
6 sprigs cilantro, plus more for garnish |
2 sprigs basil, plus more for garnish |
1/2 cup canned straw mushrooms |
12 large shrimp, peeled and deveined |
4 large sea scallops, cut in half |
1 cup frozen calamari rings, thawed |
juice of 1 lime |
Directions:
1. 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 heat. 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 2 minutes. Add calamari and lime juice. Season with salt and pepper. Divide noodles among 4 bowls; top with broth and seafood; garnish with remaining basil and cilantro.
2. Nutritional analysis per serving: 366 calories 8.8 g fat (3.5 g saturated), 42.7 g carbs, 2.4 g fiber, 28.1 g protein Nutritional analysis provided by Self
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