Aromatic Shrimp And Noodle Medicine Soup

• Seafood

  • 1 lb Shrimp
  • 1 tbsp Shrimp paste with bean oil

• Produce

  • 3 Chiles de arbol, dried
  • 1 Chili oil and lime
  • 1 bunch Cilantro
  • 1 Fresno chile
  • 5 Garlic cloves
  • 1 1/4 (4-inch piece Ginger
  • 1 Herbs, fresh tender
  • 2 1/2 (6-inch pieces Lemongrass
  • 8 oz Mung bean sprouts
  • 4 Scallions
  • 4 Shallot, medium

• Canned Goods

  • 12 cups Chicken broth, low-sodium

• Condiments

  • 1 tbsp Fish sauce

• Pasta & Grains

  • 4 (12-ounce packages Ramen noodles

• Baking & Spices

  • 2 (3-inch cinnamon sticks
  • 1 Black pepper, freshly ground
  • 1 tbsp Brown sugar, dark
  • 6 Cardamom pods, green
  • 6 Cloves, whole
  • 1 Kosher salt
  • 2 tsp Peppercorns, black
  • 4 Star anise pods

• Oils & Vinegars

  • 2 tbsp Vegetable oil

• Nuts & Seeds

  • 1/2 cup Cashews

Found on epicurious.com

Description

Ingredients

• 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
• 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
• 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)

Directions

• PreparationMake 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.

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