Sweet & Spicy Shrimp & Wide Rice Noodle Soup

Good gracious! This makes a spicy, tangy, enchanting broth with a rich umami flavor from the shiitake mushrooms and fish sauce. It’s reminiscent of something you’d find at a Vietnamese restaurant. The spice level is perfect – it makes you take notice, but doesn’t frighten you off. Plus it’s so easy to make. We found this on MyRecipes.com and modified it to suit our tastes…

Spicy Shrimp Noodle Soup

Combine the 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 the shrimp; cook 4 minutes or until done. Remove cinnamon, anise, and ginger; discard. (Or, leave them in the pot and scoop around them.)

Cook rice noodles according to package directions; drain. Divide the noodles between 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. Amazing!

Spicy Shrimp Noodle Soup

Ingredients

• 4 cups chicken stock
• 1 tablespoon minced garlic
• 1 tablespoon fresh chili paste ( we used Judy Fu’s) or 1/2 teaspoon crushed red pepper
• 1 teaspoon fish sauce
• 1 teaspoon soy sauce
• 2 cinnamon sticks
• 1 ounce dried shiitake mushroom caps, chopped
• 1 (1-inch) piece peeled fresh ginger
• 1 pound large shrimp, peeled and deveined
• 8 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 if you have them
• 4 lime wedges

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