Aromatic Shrimp and Noodle Medicine Soup

Name: Aromatic Shrimp and Noodle Medicine Soup
Yield: 4 servings
Ingredients: 1 6 whole cloves; 1 6 green cardamom pods; 1 4 star anise pods; 1 3 dried chiles de árbol; 1 2 (3-inch) cinnamon sticks; 1 2 teaspoons black peppercorns; 1 1 bunch cilantro; 1 3 medium shallots, halved through root ends; 1 5 garlic cloves, smashed; 1 2 (6-inch) pieces lemongrass, tough outer layer removed, lightly smashed; 1 1 (4-inch) piece ginger, peeled, sliced ½-inch thick; 1 12 cups low-sodium chicken broth; 1 1 tablespoon fish sauce; 1 Kosher salt, freshly ground pepper; 1 1/2 cup cashews; 1 1 medium shallot, chopped; 1 1 Fresno chile, chopped; 1 1 (3-inch) piece lemongrass, tough outer layer removed, finely chopped; 1 1 (1-inch) piece ginger, peeled, finely chopped; 1 1 tablespoon dark brown sugar; 1 1 tablespoon shrimp paste with bean oil; 1 2 tablespoons vegetable oil; 1 4 (12-ounce) packages ramen noodles; 1 1 pound shrimp, peeled and deveined; 1 8 ounces mung bean sprouts; 1 4 scallions, thinly sliced on a diagonal; 1 Fresh tender herbs (such as Thai basil, cilantro, and/or mint); 1 Freshly ground black pepper; 1 Chili oil and lime wedges (for serving)

From the kitchen of Carly

A deeply aromatic broth built on toasted spices, lemongrass, and cardamom simmers into something that tastes like medicine and comfort wrapped together. Shrimp noodles float in this golden, healing bowl that clears your head and warms your soul.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

16 whole cloves
16 green cardamom pods
14 star anise pods
13 dried chiles de árbol
12 (3-inch) cinnamon sticks
12 teaspoons black peppercorns
11 bunch cilantro
13 medium shallots, halved through root ends
15 garlic cloves, smashed
12 (6-inch) pieces lemongrass, tough outer layer removed, lightly smashed
11 (4-inch) piece ginger, peeled, sliced ½-inch thick
112 cups low-sodium chicken broth
11 tablespoon fish sauce
1Kosher salt, freshly ground pepper
11/2 cup cashews
11 medium shallot, chopped
11 Fresno chile, chopped
11 (3-inch) piece lemongrass, tough outer layer removed, finely chopped
11 (1-inch) piece ginger, peeled, finely chopped
11 tablespoon dark brown sugar
11 tablespoon shrimp paste with bean oil
12 tablespoons vegetable oil
14 (12-ounce) packages ramen noodles
11 pound shrimp, peeled and deveined
18 ounces mung bean sprouts
14 scallions, thinly sliced on a diagonal
1Fresh tender herbs (such as Thai basil, cilantro, and/or mint)
1Freshly ground black pepper
1Chili oil and lime wedges (for serving)

Instructions

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.
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.
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.