Shrimp Pho - Vietnamese Noodle Soup
- Total time
- 40 min
- Serves
- 4
- Cuisine
- Asian
Ingredients
- 8 oz rice noodles (thin or pad thai style)
- 1 teaspoon coriander seeds (or 1/2 teaspoon ground)
- 2 cloves whole (or 1/4 teaspoon ground)
- 1/2 teaspoon black peppercorns (or 1/4 teaspoon freshly cracked)
- 1 tablespoon sesame oil
- 2 tablespoons ginger root (minced)
- 1/2 tablespoon chili garlic paste
- 8 cups chicken broth (low sodium)
- 2 strips lemon peel (use carrot peeler)
- 2 tablespoons soy sauce (low sodium)
- 2 tablespoons fish sauce
- 2 tablespoons lime juice
- 2 tablespoons hoisin sauce
- 1 teaspoon cinnamon
- 8 cups bok choy (stem thinly sliced & leaves roughly chopped)
- 1 lb shrimp (raw)
- thinly sliced onion
- slices jalapeno
- cilantro
- lime wedges
- hoisin sauce
- sriracha
- bean sprouts
- Thai basil
Steps
- 1
Prepare rice noodles according to package directions and set aside.
- 2
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.
- 3
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.
- 4
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.
- 5
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.
- 6
Divide rice noodles evenly between four large bowls and ladle soup into each bowl.
- 7
Serve with optional garnishes.
Source: thelemonbowl.com·Own this recipe or photo? Request removal