RECIPE Rice noodle soup bears Thai-inspired flavors

CHICAGO TRIBUNE
This satisfying Thai-inspired soup has been adapted from two sources: in Food and Wine's "Best of the Best" (Food and Wine Books, $29.95), a compilation of 25 of 2003's top cookbooks that included this recipe from "Ken Hom's Quick Wok." Use vegetable broth if you want to make this dish completely vegetarian.
THAI-STYLE RICE NOODLES IN SOUP
6 ounces flat dried rice noodles, rice vermicelli or rice sticks, see note
4 cups chicken or vegetable broth
1 tablespoon each: light soy sauce, lime juice
2 fresh red chilies, seeded, cut in slivers
2 teaspoons sugar
1 teaspoon salt or to taste
1 tablespoon peanut oil
3 tablespoons coarsely chopped garlic
Bean sprouts, finely chopped green onion, cilantro sprigs
Soak the rice noodles in a bowl of hot water for 25 minutes. When soft, drain well in a colander or sieve; set aside. Discard the water.
Heat the broth to a simmer in a large saucepan. Add the soy sauce, lime juice, chilies, sugar and salt. Simmer 10 minutes. Add the rice noodles; simmer 2 minutes.
Heat a wok over high heat until hot. Add the oil; heat. Add the garlic; stir-fry rapidly until light brown. Remove immediately; drain on kitchen paper.
Pour the soup into a tureen or individual bowls. Sprinkle with the fried garlic; garnish with bean sprouts, onions and cilantro.
Note: Flat dried rice noodles, rice vermicelli and/or rice sticks are sold in Asian markets as well as the ethnic foods aisle of many supermarkets.
Yield: 6 servings.
Nutrition information per serving: 248 calories, 18 percent of calories from fat, 5 g fat, 1 g saturated fat, 0 mg cholesterol, 41.5 g carbohydrates, 7.7 g protein, 1,630 mg sodium, 0.8 g fiber.