From The Galley: Providence Rhode Island Medicine Soup

From The Galley: Providence Rhode Island Medicine Soup

INGREDIENTS:

Broth

•     6 whole cloves
•     6 green cardamom pods
•     4 star anise pods
•     3 dried chiles de árbol
•     2 3-inch cinnamon sticks
•     2 teaspoons black peppercorns
•     1 bunch cilantro
•     3 medium shallots, halved through root ends
•     5 garlic cloves, smashed
•     2 6-inch pieces lemongrass, tough outer layer removed, lightly smashed
•     1 4-inch piece ginger, peeled, sliced ½-inch thick
•     12 cups low-sodium chicken broth
•     1 tablespoon fish sauce
•     Kosher salt, freshly ground pepper

Paste

•     ½ cup cashews
•     1 medium shallot, chopped
•     1 Fresno chile, chopped
•     1 3-inch piece lemongrass, tough outer layer removed, finely chopped
•     1 1-inch piece ginger, peeled, finely chopped
•     1 tablespoon dark brown sugar
•     1 tablespoon shrimp paste with bean oil
•     2 tablespoons vegetable oil

Assembly

•     4 12-ounce packages ramen noodles
•     1 pound shrimp, peeled and deveined
•     8 ounces mung bean sprouts
•     4 scallions, thinly sliced on a diagonal
•     Fresh tender herbs (such as Thai basil, cilantro, and/or mint)
•     Freshly ground black pepper
•     Chili oil and lime wedges (for serving)

PREPARATION:

Broth

Toast cloves, cardamom, star anise, chiles, cinnamon, and peppercorns in a large pot over medium heat, tossing often, until fragrant, about 2 minutes. Add cilantro, shallots, garlic, lemongrass, ginger, broth, and fish sauce and bring to a boil. Reduce heat; simmer until flavors meld, 1–1 ½ hours. Strain into a large bowl, pressing on solids. Return broth to pot; season with salt and pepper.

Paste

Pulse cashews in a food processor until very finely ground. Add shallot, chile, lemongrass, ginger, brown sugar, and shrimp paste; process until smooth. Heat oil in a small skillet over medium and cook paste, stirring, until beginning to brown, about 2 minutes.

Assembly

Cook noodles according to package directions. Drain; rinse under cold water. Bring broth to a simmer, add shrimp, and cook until cooked through, about 2 minutes. Divide noodles among bowls. Add 2 Tbsp. paste to each and ladle broth over; stir to incorporate paste. Top with shrimp, sprouts, scallions, and herbs; season with pepper. Serve with chili oil and lime wedges alongside.

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