Hot & Sour Seafood Soup with Glass Noodles: Wun Sen Tom Yum Talay

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(Serves 6)

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)
12 clams (optional)
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