Instructions

1. 1

   If you're starting with frozen shrimp, make sure to fully thaw it and eliminate excess moisture by using a paper towel to gently blot it dry.

2. 2

   For fresh shrimp with shells, remove the shells and set them aside to use for the stock.

3. 3

   In a medium saucepan, combine the broth, fish sauce, soy sauce, cinnamon stick, star anise, sliced ginger, and any reserved shrimp shells if applicable. Heat this mixture until it reaches a gentle simmer.

4. 4

   Snip off the leafy tops from the cilantro bunch and add all the stems to the saucepan.

5. 5

   Allow the broth to simmer for 20 to 25 minutes, or until it becomes aromatic, then use a slotted spoon to strain out and discard the solids. Maintain a low simmer.

6. 6

   While the broth is cooking, just before it's finished, fill a large skillet with water and bring it to a boil over high heat. Once boiling, take it off the heat and add the rice noodles.

7. 7

   Let the noodles soak for 3 to 5 minutes, or as directed on the package. After soaking, drain the noodles and set them aside.

8. 8

   Introduce the mushrooms and cauliflower florets to the broth and cook them for 4 to 5 minutes, until they are tender yet still have a bit of crunch.

9. 9

   Next, add the shrimp and cook for 1 to 2 minutes, until they turn firm, opaque, and pink in color.

10. 10

    In each bowl, first place a portion of rice noodles, then use a slotted spoon to evenly distribute the shrimp and vegetables, aiming for about 1 1/4 cups per bowl.

11. 11

    Pour 1 cup of broth over each bowl and add your preferred garnishes.

12. 12

    Serve with lime wedges and sriracha on the side for extra flavor.

Nutrition Information