Ingredients

The following ingredients have 4 Servings
  • 1 pound large shrimp
  • 1 ½ quarts vegetable or chicken broth
  • 1 Tbsp fish sauce
  • 1 Tbsp soy sauce
  • 1 cinnamon stick
  • 1 star anise pod
  • 1- in piece ginger (sliced)
  • 8 oz white mushrooms (halved)
  • 1 bunch cilantro
  • Salt to taste
  • 6 ounces thin rice noodles
  • 3 cups cauliflower or broccoli (from 1 small head)
  • Garnish: Thinly sliced jalapeno, lime wedges,

Instruction

  • 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.