Aromatic Shrimp and Noodle Medicine Soup

This dish is the perfect medicine on a cold day. The highly seasoned broth aromatizes and lifts the shrimps and noodles to create a pleasantly warming soup.

Makes: 4 servings || Takes: 2 Hours and 30 Minutes

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)

Instructions

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 ½ hours. Strain into a large bowl, pressing on solids. Return broth to pot; season with salt and pepper.

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.

Assembly

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.

Source: bonappetit.com