AROMATIC SHRIMP AND NOODLE MEDICINE SOUP

Aromatic Shrimp and Noodle Medicine Soup image

A highly seasoned broth and robust cashew-lemongrass curry paste add layered flavor to this warming soup.

Provided by Lily Freedman

Categories Bon Appétit Soup/Stew Lemongrass Shrimp Noodle Green Onion/Scallion Ginger Dinner Healthy Winter Dairy Free Peanut Free Soy Free Cambodia

Yield 4 servings

Number Of Ingredients 32

Previous Next

Ingredients

For the 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
For the paste:
1/2 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
For 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)

Steps:

Make the broth:
Toast cloves, cardamom, star anise, chiles, cinnamon, and peppercorns in a large pot over medium heat, tossing often, until fragrant, about 2 minutes. Add cilantro, shallots, garlic, lemongrass, ginger, broth, and fish sauce and bring to a boil. Reduce heat; simmer until flavors meld, 1-1 1/2 hours. Strain into a large bowl, pressing on solids. Return broth to pot; season with salt and pepper.
Make the paste:
Pulse cashews in a food processor until very finely ground. Add shallot, chile, lemongrass, ginger, brown sugar, and shrimp paste; process until smooth. Heat oil in a small skillet over medium and cook paste, stirring, until beginning to brown, about 2 minutes.
Assemble:
Cook noodles according to 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 herbs; season with pepper. Serve with chili oil and lime wedges alongside.

Comment
Leave a comment

Anjan Khanal

[email protected]

This soup is a bit too salty for my taste.

Astrid Quinonez

[email protected]

I'm not a fan of noodle soups, but I loved this one! The broth is so flavorful and the noodles are cooked perfectly.

Sujon Bia

[email protected]

This soup is perfect for a cold winter day. It's warm and comforting, and the flavors are amazing.

Abdisalam madar

[email protected]

I'm allergic to shrimp, so I made this soup with chicken instead. It turned out great!

Mfana KahDavula

[email protected]

This soup is a bit too spicy for my taste.

Erne

[email protected]

This soup is so good! I love the combination of flavors. The shrimp are cooked perfectly and the broth is flavorful.

Darla Jerome

[email protected]

I followed the recipe exactly and the soup turned out bland. I had to add a lot of salt and pepper to make it taste good.

princess 254

[email protected]

This soup was easy to make and turned out great! The shrimp were plump and juicy, and the broth was flavorful. I will definitely be making this again.

Milton Keitshokile

[email protected]

I'm not a big fan of shrimp, but I loved this soup! The broth is so flavorful and the noodles are cooked perfectly. I'll definitely be making this again.

Aarusd Pare

[email protected]

This soup is amazing! The broth is so flavorful and the shrimp are cooked perfectly. I added some extra vegetables to mine, like carrots and celery, and it turned out even better.

Name

Message