AROMATIC SHRIMP AND NOODLE MEDICINE SOUP

Aromatic Shrimp and Noodle Medicine Soup image

Number Of Ingredients 27

6 garlic cloves, whole
6 cardamom pods
4 star anise pods
3 chiles de arbol dried
3 cinnamon sticks
2 teaspoons black peppercorns
1 bunch cilantro
3 shallots halved
5 cloves garlic cloves, smashed
2 pieces lemongrass 6" pieces outer layer removed
1 ginger 4" piece peeled
12 cups chix stock
1 tablespoon fish sauce
1/2 cup cashews
1 shallot chopped
1 fresno chile, chopped
1 piece 3" piece lemongrass outer layer removed, finely chopped
1 piece ginger 1" piece peeled and chopped
1 tablespoon brown sugar
1 tablespoon shrimp paste, with bean oil
1 tablespoon vegetable oil
2 pounds spaghetti or ramen noodles
1 pound shrimp, peeled and deveined
8 ounces mung bean sprouts
4 scallions, thinly sliced on diagonal
1 thai basil, cilantro, ming
1 chili oil and lime wedges

Steps:

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.