Servings: 6

SERVES 6 SERVES 6
8 oz dried rice noodles 8 oz dried rice noodles
1/2 tsp toasted sesame oil ½ tsp toasted sesame oil
1/2 lb large shrimp (raw, shell-on) ½ lb large shrimp (raw, shell-on)
2 Thai or some other small, hot chiles 2 Thai or some other small, hot chiles
1 garlic clove, smashed 1 garlic clove, smashed
8 cups low-sodium chicken broth 8 cups low-sodium chicken broth
2 tsp Asian fish sauce 2 tsp Asian fish sauce
3/4 tsp kosher salt ¾ tsp kosher salt
1/4 tsp black pepper ¼ tsp black pepper
4 scallions (1/4 cup), sliced & divided 4 scallions (¼ cup), sliced & divided
3/4 cup cilantro leaves, divided ¾ cup cilantro leaves, divided
3 cups mung bean sprouts 3 cups mung bean sprouts
1/2 cup salted roasted peanuts, chopped ½ cup salted roasted peanuts, chopped
Lime wedges, for serving Lime wedges, for serving
 

cook the noodles according to the package directions.
Rinse with cold water, drain, and toss with the sesame oil; reserve.
MEANWHILE, peel and devein the shrimp; set the shells aside.
Cook the shells in a large pot (dry) over medium until pink, 2 to 3 minutes.
Add the chiles and garlic; cook 30 seconds more.
Add the broth and fish sauce.
Bring to a boil, then reduce to a simmer for 20 minutes.
Remove the shells, chiles, and garlic and discard.
Add the peeled shrimp to the broth; cook until pink, 2 to 3 minutes.
Remove the pot from the heat and stir in the salt, pepper, and half of the scallions and cilantro.
Divide the noodles and soup among 6 bowls.
Serve with bean sprouts, peanuts, lime wedges, and the remaining scallions and cilantro.

ACTIVE TIME 25 MINUTES  ACTIVE TIME 25 MINUTES
TOTAL TIME 45 MINUTES  TOTAL TIME 45 MINUTES