SHRIMP PHO SOUP RECIPE RECIPES

Steps:

• If you’re using frozen shrimp, thaw it completely and drain as much water as possible, using a paper towel to pat it dry.
• If you’re using fresh, shell-on shrimp, peel it and reserve the shells for the stock.
• Add the broth, fish sauce, soy sauce, cinnamon stick, star anise pod, sliced ginger, and (if applicable) shrimp shells to a medium saucepan and bring to a simmer.
• Chop the leafy tops from the bunch of cilantro. Add all the stems to the saucepan.
• Cook for 20 to 25 minutes, or until very fragrant, then use a slotted spoon to remove and discard the solids. Keep at a gentle simmer.
• Meanwhile, just before the broth is ready fill a wide skillet with water and bring to a boil over high heat, then remove from heat and add the rice noodles.
• Let soak for 3 to 5 minutes, or according to package instructions. Drain and set aside.
• Add the mushrooms and cauliflower florets to the broth and cook for 4 to 5 minutes, or until tender but still crisp.
• Add the shrimp and cook for 1 to 2 minutes, until firm, opaque, and pink.
• To serve:

Steps:

• Prepare rice noodles according to package directions and set aside.
• Toast coriander, cloves and peppercorns in a dry pan over medium heat for 3-5 minutes or until they become aromatic. Remove from heat and crush with mortar and pestle or spice grinder; set aside.
• In a large soup pot, warm sesame oil over medium heat for 30-60 seconds until it starts to shimmer. Add ginger and chili garlic paste then stir for 30 seconds to release flavors.
• Stir in chicken broth, lemon peel, soy sauce, fish sauce, lime juice, hoisin, cinnamon and reserved toasted spices. Bring mixture to a boil then add shrimp and bok choy.
• Continue to simmer until shrimp turns bright pink and bok choy wilts - about 3-4 minutes. Check for seasoning and add salt/pepper/soy if necessary.
• Divide rice noodles evenly between four large bowls and ladle soup into each bowl.
• Serve with optional garnishes.