Tasty Tuesday

AROMATIC SHRIMP AND NOODLE MEDICINE SOUP

YIELD
4 servings

INGREDIENTS

  1. 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
  2. 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
  3. 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

  1. Make the broth:
    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.
  2. Make the paste:
    1. 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.
  3. Assemble:
    1. 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.

THAI CHICKEN AND SHRIMP NOODLE SALAD

YIELD
Makes 6 servings

INGREDIENTS

    • 2 tablespoons fresh lime juice
    • 2 tablespoons fish sauce* (such as nam pla or nuoc nam)
    • 2 tablespoons Asian sweet chili sauce*
    • 1 tablespoon vegetable oil
    • 1 tablespoon sugar
    • 9 ounces (250 grams) bean thread noodles**
    • 12 cherry tomatoes, halved
    • 12 cooked peeled deveined medium shrimp
    • 1 1/2 cups shredded cooked chicken
    • 1 1/2 cups bean sprouts (about 3 1/2 ounces), rinsed
    • 1/2 English hothouse cucumber, very thinly sliced (about 1 cup)
    • 1/2 cup lightly packed fresh mint leaves
    • 1/2 cup lightly packed fresh basil leaves, torn if large
    • 1/2 cup lightly packed fresh cilantro leaves
    • 1/3 cup thinly sliced shallots
    • 1 red jalapeño chile with seeds, sliced into thin rings
    • 2 tablespoons chopped toasted peanuts
    • 1 lime, cut into 6 wedges
    • *Available in the Asian foods section of most supermarkets and at Asian markets.
    • **Clear dried noodles (also known as cellophane or transparent noodles); available in the Asian foods section of some supermarkets and at Asian markets.

PREPARATION

    1. Whisk first 5 ingredients in large bowl to blend. DO AHEAD Dressing can be prepared 2 hours ahead. Let stand at room temperature.
    2. Place noodles in another large bowl. Cover with boiling water. Let stand until softened, about 4 minutes. Drain and rinse under cold water to cool; drain well. Insert scissors into noodles; cut several times. Transfer to bowl with dressing.
    3. Add tomatoes and all remaining ingredients, except peanuts and lime wedges, to noodles; toss to coat.
    4. Divide among 6 plates. Sprinkle with peanuts; garnish with lime wedges.
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