Spicy Shrimp Noodle Soup

 

Yield:

Serves 4

 

Ingredients

3 cups unsalted beef stock (such as Swanson)

1 cup water

1 tablespoon minced garlic

1 tablespoon sambal oelek (ground fresh chile paste) or 1/2 teaspoon crushed red pepper

1 teaspoon fish sauce

1 teaspoon lower-sodium soy sauce

2 (3-inch) cinnamon sticks

1 (8-ounce) bottle clam juice

1 ounce dried shiitake mushroom caps, chopped

1 (1-inch) piece peeled fresh ginger

1 star anise

1 pound large shrimp, peeled and deveined

4 ounces uncooked flat rice noodles

1/2 cup fresh bean sprouts

1/2 cup diagonally cut green onions

1/4 cup fresh cilantro leaves

12 small fresh basil leaves

4 lime wedges

Preparation

1. Combine first 11 ingredients in a large saucepan. Bring to a boil; reduce heat, and simmer until reduced to 3 1/2 cups (about 12 minutes). Add shrimp; cook 4 minutes or until done. Remove cinnamon, anise, and ginger; discard. Cook rice noodles according to package directions; drain. Place 1/2 cup noodles in each of 4 bowls, and top each serving with 1 cup stock mixture and about 5 shrimp. Sprinkle evenly with bean sprouts, green onions, cilantro, and basil. Serve with lime wedges.