Friday, November 16, 2018

Shrimp and Noodle Soup

If you feel a little run down, bolster yourself with this warming shrimp and noodle soup recipe.

INGREDIENTS*

Broth

6 whole cloves
6 green cardamom pods
4 star anise pods
3 dried chiles de árbol
2 3-inch cinnamon sticks
2 teaspoons black peppercorns
1 bunch cilantro
3 medium shallots, halved through root ends
5 garlic cloves, smashed
2 6-inch pieces lemongrass, tough outer layer removed, lightly smashed
1 4-inch piece ginger, peeled, sliced ½-inch thick
12 cups low-sodium chicken broth
1 tablespoon fish sauce
Kosher salt, freshly ground pepper

Paste

½ cup cashews
1 medium shallot, chopped
1 Fresno chile, chopped
1 3-inch piece lemongrass, tough outer layer removed, finely chopped
1 1-inch piece ginger, peeled, finely chopped
1 tablespoon dark brown sugar
1 tablespoon shrimp paste with bean oil
2 tablespoons vegetable oil

Assembly

4 12-ounce packages ramen noodles
1 pound shrimp, peeled and deveined
8 ounces mung bean sprouts
4 scallions, thinly sliced on a diagonal
Fresh tender herbs (such as Thai basil, cilantro, and/or mint)
Freshly ground black pepper
Chili oil and lime wedges (for serving)

*Get more details and reviews at Bon Appetit!

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