This fragrant soup from Sam Hazen, executive chef at Tao in New York City and Las Vegas, is brimming with lean protein. Perfect for chilly weather!

Ingredients

　　4 oz dried rice stick noodles

　　1 tbsp vegetable oil

　　2 shallots, thinly sliced

　　2 cloves garlic, smashed

　　1/2 cup chopped onion

　　2 1/2 cups chicken stock

　　1 can (14 oz) diced tomatoes, with juice

　　1 cup light coconut milk

　　3 tbsp rice vinegar

　　2 tbsp fish sauce

　　Zest of 2 limes (about 1 tbsp)

　　1–2 Thai red chiles, thinly sliced

　　1 tbsp sugar

　　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

　　Juice of 1 lime

　　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.

Nutrition Per Serving

　　42.7 g carbs

　　2.4 g fiber

　　28.1 g protein

　　#### Nutritional analysis provided by Self