1 pound large shrimp
1 ½ quarts vegetable or chicken broth
1 Tbsp fish sauce
1 Tbsp soy sauce
1 cinnamon stick
1 star anise pod
1- in piece ginger, sliced
8 oz white mushrooms, halved
1 bunch cilantro
Salt to taste
6 ounces thin rice noodles
3 cups cauliflower or broccoli, from 1 small head
Garnish: Thinly sliced jalapeno, lime wedges,, mung bean sprouts, fresh mint, Thai basil, sliced scallions, sriracha, and/or hoisin sauce

Directions

If you're using frozen shrimp, thaw it completely and drain as much water as possible, using a paper towel to pat it dry.
If you're using fresh, shell-on shrimp, peel it and reserve the shells for the stock.
Add the broth, fish sauce, soy sauce, cinnamon stick, star anise pod, sliced ginger, and (if applicable) shrimp shells to a medium saucepan and bring to a simmer.
Chop the leafy tops from the bunch of cilantro. Add all the stems to the saucepan.
Cook for 20 to 25 minutes, or until very fragrant, then use a slotted spoon to remove and discard the solids. Keep at a gentle simmer.
Meanwhile, just before the broth is ready fill a wide skillet with water and bring to a boil over high heat, then remove from heat and add the rice noodles.
Let soak for 3 to 5 minutes, or according to package instructions. Drain and set aside.
Add the mushrooms and cauliflower florets to the broth and cook for 4 to 5 minutes, or until tender but still crisp.
Add the shrimp and cook for 1 to 2 minutes, until firm, opaque, and pink.

To Serve:

Divide the rice noodles to each bowl first, then use a slotted spoon to distribute the shrimp and veggies, about 1 1/4 cup each.
Ladle 1 cup broth over the top and garnish however you like.
Serve with lime wedges and sriracha.

Nutrition Information

Nutrition Facts:

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