Shrimp Pho - Vietnamese Noodle Soup

• servings: 4 servings
• active time: 10 minutes
• total time: 40 minutes

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

Directions

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.

Nutrition

• Calories: 450 kcal
• Total Fat: 6.3 g
• Saturated Fat: 0.6 g
• Unsaturated Fat: 5.7 g
• Cholesterol: 156 mg
• Sodium: 1839 mg
• Total Carbohydrate: 65 g
• Dietary Fiber: 3.1 g
• Total Sugars: 3.2 g
• Protein: 31.9 g