Seafood Pho Noodle Soup with Shrimp
Ingredients
The broth
-
6
cups
broth
-
½
pound
raw shrimp, deveined
-
1
piece
fresh ginger
-
3
whole
garlic cloves
-
2
tablespoons
soy sauce
-
1
tablespoon
fish sauce
-
1
star anise
-
1
cinnamon stick
-
2
tablespoons
brown sugar or sweetener
-
salt and pepper
to taste
The noodles and seafood
-
7
oz
pho rice noodles
-
½
pound
raw scallops
-
2-3
cups
fresh bok choy
Optional toppings
-
bean sprouts
-
fresh basil
-
fresh cilantro
-
jalapenos
-
lime wedges
Instructions
- Heat a Dutch oven or soup pot on medium-high heat.
- Add broth, shrimp shells, ginger, garlic, soy sauce, fish sauce, star anise, brown sweetener, and cinnamon stick.
- Allow the mixture to come to a boil.
- Lower the heat to medium-low, cover, and simmer for 20 minutes.
- Cook the noodles according to the package instructions, then rinse with cold water and dry.
- Strain the broth and season with salt and pepper to taste.
- Add bok choy and stir until wilted.
- Add shrimp and scallops, cooking for 1-2 minutes.
- Serve the broth over the noodles in bowls, adding seafood and toppings as desired.
Nutrition Facts (estimated)
Servings
4
Calories
296
Total fat
1g
Total carbohydrates
42g
Total protein
24g
Sodium
0mg
Cholesterol
0mg
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