Ingredients
6
6 servings
- •4 cups chicken stock
- •4 cups vegetable broth
- •3 large shallots, sliced
- •3 tablespoons low-sodium soy sauce
- •3 tablespoons fish sauce
- •1 tablespoon ground ginger
- •1 tablespoon rice vinegar
- •1 tablespoon brown sugar
- •5 cloves garlic, peeled and crushed
- •1 teaspoon ground black pepper
- •1 cinnamon stick
- •2 star anise
- •1 (8 ounce) package dried rice noodles
- •½ pound raw shrimp
- •1 tablespoon low-sodium soy sauce, or to taste
- •1 clove garlic, or to taste
- •2 cups bean sprouts
- •4 green onions, sliced
- •1 cup fresh basil leaves
- •¼ cup chopped cilantro
- •2 sprigs fresh mint, or more to taste
- •2 limes, cut into wedges, or to taste
Instructions
- Combine chicken stock, vegetable broth, shallots, soy sauce, fish sauce, ginger, rice vinegar, brown sugar, garlic, pepper, cinnamon stick, and star anise in a large pot. Cover and bring to a boil. Reduce heat to medium-low and simmer, covered, until flavors combine, 1 to 2 hours. Strain out solids and return broth to the pot.
- Bring a large pot of water to a boil. Add rice noodles and cook until opaque, 4 to 5 minutes.
- While noodles are cooking, saute shrimp with soy sauce and garlic in a skillet until shrimp are cooked through, 3 to 5 minutes.
- Drain noodles and rinse until cold water. Divide among 6 large soup bowls. Ladle hot broth over noodles and top with shrimp, bean sprouts, and green onions. Serve basil, cilantro, mint, and lime wedges alongside.
Nutritional Facts
Per 6 servings
- Calories: 266
- Carbohydrate: 51g
- Fat: 2g
- Fiber: 4g
- Protein: 12g
- Sugar: 8g
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