NYT Cooking: This recipe came to The Times in 2003 from the chef Scott Conant, who was then cooking at his restaurant L'Impero in Manhattan. It is simple, classic Italian fare that makes the most of summer's tomatoes, but you can also make it with hothouse offerings and it will be delicious.
For a vegan/vegetarian version, replace fish sauce with soya sauce or imitation fish sauce. Thai food is one of my ultimate favorite cuisines. I could eat Thai food all day everyday. This Thai noodle soup is really good, easy and very tasty.