Spicy Shrimp Noodle Soup

By gvcathy

Ingredients

• 3 cups unsalted beef stock (such as Swanson) or you can use chicken stock if desired
• 1 cup water
• 1 tablespoon minced garlic
• 1 tsp sambal oelek (ground fresh chile paste) or 1/2 tsp crushed red pepper(more to taste)
• 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 (or fresh button mushrooms)
• 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

Details

Servings 4
Adapted from myrecipes.com

Preparation

Step 1

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.