Shrimp Pho - Vietnamese Noodle Soup

4.58 stars average

My Shrimp Pho is a faster, easier weeknight version that doesn't require hours in the kitchen making the traditional bone-marrow broth.

Course Soup

Cuisine Asian

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 450kcal

Prepare rice noodles according to package directions and set aside.
8 oz rice noodles
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.
1 teaspoon coriander seeds, 2 cloves whole, 1/2 teaspoon black peppercorns
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.
1 tablespoon sesame oil, 2 tablespoons ginger root, 1/2 tablespoon chili garlic paste
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.
8 cups chicken broth, 2 strips lemon peel, 2 tablespoons soy sauce, 2 tablespoons fish sauce, 2 tablespoons lime juice, 2 tablespoons hoisin sauce, 1 teaspoon cinnamon, 1 lb shrimp, 8 cups 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.