A highly seasoned broth (think: black pepper, cardamom, cloves, and star anise) and robust cashew purée add layered flavor to this warming soup, inspired by the Cambodian brothy noodles at Angkor Restaurant Providence, Rhode Island.
Recipe information
Yield
4 Servings
Ingredients
Broth
6
6
4
3
2
2
1
3
5
2
1
12
1
Paste
½
1
1
1
1
1
1
2
Assembly
4
1
8
4
Need to make a substitution?
Preparation
Broth
Step 1
Toast cloves, cardamom, star anise, chiles, cinnamon, and peppercorns in a large pot over medium heat, tossing often, until fragrant, about 2 minutes. Add cilantro, shallots, garlic, lemongrass, ginger, broth, and fish sauce and bring to a boil. Reduce heat; simmer until flavors meld, 1–1 ½ hours. Strain into a large bowl, pressing on solids. Return broth to pot; season with salt and pepper.
Paste
Step 2
Pulse cashews in a food processor until very finely ground. Add shallot, chile, lemongrass, ginger, brown sugar, and shrimp paste; process until smooth. Heat oil in a small skillet over medium and cook paste, stirring, until beginning to brown, about 2 minutes.
Assembly
Step 3
Cook noodles according to package directions. Drain; rinse under cold water. Bring broth to a simmer, add shrimp, and cook until cooked through, about 2 minutes. Divide noodles among bowls. Add 2 Tbsp. paste to each and ladle broth over; stir to incorporate paste. Top with shrimp, sprouts, scallions, and herbs; season with pepper. Serve with chili oil and lime wedges alongside.