Shrimp Noodle Medicine Soup.
A highly seasoned broth (think: black pepper, cardamom, cloves, and star anise) and robust cashew purée add layered flavor to this warming soup,
Ingredients
- 6 cloves Garlic
- Cardamon
- Star Anise
- Cloves
- 2 Three Inch Cinnamon Sticks
- Black Peppercorns
- 1 Bunch of Cilantro
- 3 Medium Sized Shallots
- 3 Six Inch Pieces of Lemongrass
- Fresh raw ginger
- 12 cups Low sodium chicken broth
- 1 tablespoon Fish Sauce
- ½ cup Cashews
- 1 Fresno Chili
- 1 tablespoon Brown Sugar
- 1 tablespoon Shrimp Paste
- 2 tablespoons Avocado Oil
- 4, 12 ounce Package of Ramen/Rice Noodles
- 1 pound Shrimp
- 8 ounces Mung Bean Sprouts
- 4 Scallions
- Fresh Thai Basil mint and cilantro
- 1 Lime
Instructions
- In a large pot over medium heat, toast cloves, cardamom, star anise, chiles, cinnamon, and peppercorns, turning until fragrant, about 2 minutes.
- Add in cilantro, shallots, garlic, two pieces of your lemongrass, one ginger, broth, and fish sauce and bring to a boil.
- Reduce heat; simmer for roughly 1–1 ½ hours.
- Strain into a large bowl, pressing on solids.
- Return broth to pot; season with salt and pepper.
- Pulse cashews in a food processor until finely ground.
- Add your shallot, chile, 1 piece of lemongrass, ginger, brown sugar, and shrimp paste; process until smooth.
- Heat oil in a small skillet over medium and cook paste, stirring, until it starts to brown, about 2 minutes.
- Cook noodles according to the package directions.
- Drain; rinse under cold water.
- Bring broth to a simmer, add shrimp, and cook until cooked through, about 2 minutes.
- Divide noodles among bowls. Add 2 Tbsp. paste to each and ladle broth over; stir to incorporate paste.
- Top with shrimp, sprouts, scallions, and your choice of fresh herbs; season with pepper.
- Serve with chili oil and lime wedges for your own personal taste and preference.