Hot & Sour Seafood Soup with Glass Noodles: Wun Sen Tom Yum Talay
|150 grams||bean threads (AKA cellophane noodles, glass noodles, wun sen)|
|8 cups||fish and/or prawn shell stock|
|2||1/8″ thick slices of galangal, chopped|
|5 stalks||lemon grass, bruised and cut diagonally into 1/2″ slices|
|2||fresh kaffir lime leaves, crumpled|
|6||red Thai chiles, bruised, but left intact|
|6||green Thai chiles, bruised, but left intact
|2 Tbsp||nam prik pow (roasted chili paste)|
|6 – 12||mussels (optional)|
|6 – 12||prawns shelled (and deveined if necessary), tail intact, (optional)|
|6 – 12||bite-sized pieces of boneless fish (optional)|
|6 – 12||bite-sized pieces of squid (optional)|
|2 – 3 Tbsp||fish sauce|
|2 – 3 Tbsp||key lime juice|
|1 – 2 tsp||palm sugar|
|3||fresh kaffir lime leaves, finely slivered|
Pour boiling water over cellophane noodles and set aside to re-hydrate.
Simmer galangal, lemon grass, lime leaves, chiles and nam prik pow in stock for 15 minutes.
Meanwhile, prepare seafood, using any combination listed allowing about 6 pieces per serving: Steam clams and/or mussels until just opened. Poach prawns and/or fish and/or squid until barely cooked. Set seafood aside and keep warm.
Strain the stock, reserving the chiles. Return stock to pot, bring to a gentle boil and adjust flavour with fish sauce, sugar and lime juice. Cut bean thread noodles into more manageable lengths with kitchen shears or two knives, drain, and divide into 6 heated bowls. Arrange shellfish over the noodles and ladle hot broth into each bowl. Garnish with reserved chiles and finely slivered lime leaves.
Recipe Copyright © 2011, Don Dickson / South China Seas Trading Co. Limited