Ingredients
4
oz dried rice stick noodles
2
shallots, thinly sliced
1
can (14 oz) diced tomatoes, with juice
Zest of 2 limes (about 1 tbsp)
12 Thai red chiles, thinly sliced
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
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.
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