Method

Heat the oil in a large saucepan.  Add the ginger, garlic, and shallots, and cook for 2 minutes.  Pour in the stock and chili sauce, and bring to a boil.  Reduce the heat, cover, and simmer for about 20 minutes.

Toward the end of the cooking time, put the noodles in a medium bowl, pour boiling water over them and leave to soak for 5 minutes, until tender (following the package instructions). Drain and set aside.

Stir in lime juice and fish sauce to taste.  Add the shrimp and cook for about 2 minutes, until the shrimp are pink and cooked through.  Stir in the scallions and noodles.  Ladle the soup into bowls, sprinkle with the basil, and serve immediately.

Serves: 4

Reprinted with permission from ©Quintet Publishing Limited, 500 Soups, published by Sellers Publishing   click for book review

more soup recipes

shrimp recipes

chef and cookbook recipes