Ingredients: |
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 or less
8 cups chicken broth low sodium or coconut
2 strips lemon peel use carrot peeler
2 tablespoons soy sauce low sodium
1 root of limongrass, cut
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
Garnishes like cilantro, lemon, onion, lime, basil
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Directions: |
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
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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 coconut, 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.
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Divide rice noodles evenly between four large bowls and ladle soup into each bowl.
Serve with optional garnishes. |
This recipe for Shrimp Pho is from