Recipe of the Week

Recipe of the Week
Spicy Shrimp Noodle Soup
  • 3 cups unsalted beef stock (such as Swanson)
  • 1 cup water
  • 1 tablespoon minced garlic
  • 1 tablespoon sambal oelek (ground fresh chile paste) or ½ teaspoon crushed red pepper
  • 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
  • 1 (1-inch) piece peeled fresh ginger
  • 1 star anise
  • 1 pound large shrimp, peeled and deveined
  • 4 ounces uncooked flat rice noodles
  • ½ cup fresh bean sprouts
  • ½ cup diagonally cut green onions
  • ¼ cup fresh cilantro leaves
  • 12 small fresh basil leaves
  • 4 lime wedges

Ingredients

  1.  Combine first 11 ingredients in a large saucepan. Bring to a boil; reduce heat, and simmer until reduced to 3 ½ cups (about 12 minutes).
  2. Add shrimp; cook for 4 minutes or until done.
  3. Remove cinnamon, anise, and ginger; discard. Cook rice noodles according to package directions; drain.
  4. Place ½ cup noodles in each of 4 bowls, and top each serving with 1 cup stock mixture and about 5 shrimp.
  5. Sprinkle evenly with bean sprouts, green onions, cilantro, and basil. Serve with lime wedges.

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