Name: Aromatic Shrimp and Noodle Medicine Soup
Yield: 4 Servings
Ingredients: 6 whole cloves; 6 green cardamom pods; 4 star anise pods; 3 dried chiles de árbol; 2 3-inch cinnamon sticks; 2 teaspoons black peppercorns; 1 bunch cilantro; 3 medium shallots, halved through root ends; 5 garlic cloves, smashed; 2 6-inch pieces lemongrass, tough outer layer removed, lightly smashed; 1 4-inch piece ginger, peeled, sliced ½-inch thick; 12 cups low-sodium chicken broth; 1 tablespoon fish sauce; Kosher salt, freshly ground pepper; ½ cup cashews; 1 medium shallot, chopped; 1 Fresno chile, chopped; 1 3-inch piece lemongrass, tough outer layer removed, finely chopped; 1 1-inch piece ginger, peeled, finely chopped; 1 tablespoon dark brown sugar; 1 tablespoon shrimp paste with bean oil; 2 tablespoons vegetable oil; 4 12-ounce packages ramen noodles; 1 pound shrimp, peeled and deveined; 8 ounces mung bean sprouts; 4 scallions, thinly sliced on a diagonal; Fresh tender herbs (such as Thai basil, cilantro, and/or mint); Freshly ground black pepper; Chili oil and lime wedges (for serving)

Image may contain Food Dish Meal Bowl Soup Bowl Soup Human Person and Stew

Photo by Alex Lau

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 notes