Hot and Sour Shrimp Soup with Jasmine Rice

Ingredients

• 0.3 cup asian fish sauce 
• 0.3 cup cilantro leaves coarsely chopped
• 2 teaspoons pepper red crushed
• 2 large garlic cloves thinly sliced
• 1.3 cups thai jasmine rice rinsed
• 0.3 cup juice of lime fresh
• 0.5 teaspoon lime zest finely grated
• 0.5 teaspoon pepper freshly ground
• 1 large scallion thinly sliced
• 4 servings shells reserved shelled deveined
• 1 pound shrimp 
• 0.3 pound snow peas julienned
• 1 medium tomatoes cut into thin wedges
• 2 tablespoons vegetable oil 
• 4 servings water 

Equipment

• bowl
• frying pan
• sauce pan
• ladle

Directions

1. In a medium saucepan, cover the rice with 1 3/4 cups of water and bring to a boil. Cover and simmer over very low heat for 12 minutes.
2. Remove from the heat without lifting the lid and let stand, covered, for 5 minutes. Using a fork, fluff the rice, then cover and set aside.
3. Meanwhile, in a medium saucepan, cover the shrimp shells with 4 cups of water and bring to a boil. Simmer over low heat for 10 minutes. Strain the broth and return it to the saucepan.
4. Heat the oil in a small skillet.
5. Add the garlic; cook over low heat until golden, about 2 minutes.
6. Add the crushed red pepper. Scrape the garlic oil into a bowl.
7. Bring the shrimp broth to a boil.
8. Add the snow peas and tomato and simmer over moderately high heat for 1 minute.
9. Add the shrimp and cook just until opaque throughout and curled, about 1 minute. Stir in the garlic oil, fish sauce, cilantro, lime juice, lime zest, pepper and scallion. Spoon the rice into deep bowls, ladle the soup over it and serve.