Pho Inspired Shrimp Soup

The fusion of Afghan and Vietnamese culinary traditions is enhanced by tender shiitake mushrooms and succulent shrimp, creating a soup that warms your soul and transports your taste buds on a flavorful journey. Perfect for a cozy night in or an adventurous dinner, this soup is your passport to irresistible flavors.

Servings

4

Prep Time

20 Min

Cook Time

50 Min

Ingredients

4 tbsp olive oil

2 lbs shrimp, shells taken off and set aside

1 onion, peeled & quartered

2 large carrots, peeled & chopped

2 celery ribs, chopped

8 oz sliced shiitake mushrooms

6 garlic cloves, smashed

2 tbsp Noshejan Afghan Masala

8 cups water

3 tbsp fish sauce

1 tbsp brown sugar

1 tsp prepared ginger

16 oz thin rice noodles

1 cup bean sprouts

1/4 cup chopped cilantro

1/4 cup sliced green onion

1 tbsp chopped fresh mint leaves

2 limes, quartered

Instructions

Heat the oil in a large pot over medium-high heat for the broth. Add the shrimp shells, onion, carrots, celery, and garlic. Cook for 10 minutes, stirring often. Add the Noshejan Afghan Masala, mix well, and cook for 1 minute, stirring often.

Add the water. Bring to a boil, cover, and reduce heat to medium-low. Cook for 15 minutes, stirring occasionally.

Place a mesh strainer over a large bowl. Pour the broth over the strainer to catch all the large pieces. Discard everything in the strainer and return the broth to the soup pot.

Add the mushrooms to the broth and heat over low heat for 5 minutes.

Add the fish sauce and brown sugar. Mix well and cook for 5 minutes.

In a separate pot, cook the noodles according to package instructions. Drain and divide evenly between four bowls.

Bring the broth to a low boil over medium-high heat. Add the shrimp and cook for 2 minutes or until opaque pink in color.

Evenly divide the shrimp and mushrooms over the noodles with a slotted spoon.

Ladle the broth evenly between each bowl.

Top with sprouts, cilantro, green onion, and mint.

Squeeze lime over the soup & serve hot.