Aromatic Shrimp and Noodle Medicine Soup
A fragrant Asian soup featuring tender shrimp and ramen noodles in a rich broth infused with aromatic spices like star anise, cardamom, and cinnamon. The soup is enhanced with a flavorful cashew-based paste and topped with fresh herbs and bean sprouts.
Ingredients
- •6 whole whole cloves
- •6 pods green cardamom pods
- •4 pods star anise pods
- •3 whole dried chiles de árbol
- •2 sticks (3-inch) cinnamon sticks
- •2 teaspoons black peppercorns
- •1 bunch bunch cilantro
- •3 medium medium shallots, halved through root ends
- •5 cloves garlic cloves, smashed
- •2 pieces (6-inch) pieces lemongrass, tough outer layer removed, lightly smashed
- •1 piece (4-inch) piece ginger, peeled, sliced 1/2-inch thick
- •12 cups low-sodium chicken broth
- •1 tablespoon fish sauce
- •to taste Kosher salt, freshly ground pepper
- •½ cup cashews
- •1 medium medium shallot, chopped
- •1 whole Fresno chile, chopped
- •1 piece (3-inch) piece lemongrass, tough outer layer removed, finely chopped
- •1 piece (1-inch) piece ginger, peeled, finely chopped
- •1 tablespoon dark brown sugar
- •1 tablespoon shrimp paste with bean oil
- •2 tablespoons vegetable oil
- •4 packages (12-ounce) packages ramen noodles
- •1 pound shrimp, peeled and deveined
- •8 ounces mung bean sprouts
- •4 whole scallions, thinly sliced on a diagonal
- •1 to taste Fresh tender herbs (such as Thai basil, cilantro, and/or mint)
- •to taste Freshly ground black pepper
- •to taste Chili oil and lime wedges (for serving)
Cooking Instructions
- 1.
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.
90 min
- 2.
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.
10 min
- 3.
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.
15 min