America’s Test Kitchen Thai Hot and Sour Soup with Shrimp and Noodles (Guay Tiew Tom Yum Goong) (Ep 2015)

Thai Hot and Sour Soup with Shrimp and Noodles (Guay Tiew Tom Yum Goong)
Serves 4-6

Whole shrimp are traditional in this soup, but you can halve them crosswise before cooking to make them easier to eat. If galangal is unavailable, substitute fresh ginger. Makrut lime leaves add a lot to this soup. If you can’t find them, substitute three 3-inch strips each of lemon zest and lime zest. We prefer vermicelli made from 100 percent rice flour to varieties that include a secondary starch such as cornstarch.