Name: Aromatic Shrimp and Noodle Medicine Soup
Yield: 4 servings
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)

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Photo by Alex Lau, Food Styling by Sue Li, Prop Styling by Elizabeth Jaime

A highly seasoned broth and robust cashew purée add layered flavor to this warming soup.

Recipe information

Yield
4 servings

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)

Preparation

Make the broth:
Step 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.
Make the paste:
Step 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.
Assemble:
Step 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.

Recipe notes

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