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This weeks RECIPE




- 1 pound Key West large shrimp, peeled and deveined

- 8 cups vegetable broth

- 2 onions, peeled and halved

- 4-inch piece of fresh ginger, sliced

- 4 cloves of garlic, minced

- 2 cinnamon sticks

- 2 star anise

- 2 cardamom pods

- 1 tablespoon soy sauce

- 1 tablespoon hoisin sauce

- 1 tablespoon sugar

- Rice noodles

- Divine vegetables (such as sliced mushrooms, shredded carrots, and sliced bell peppers)

- Hard-boiled eggs, sliced

- Bean sprouts

- Fresh herbs (such as cilantro, Thai basil, and mint), chopped

- Lime wedges

- Sriracha sauce (optional)



1. In a large pot, add the onions, ginger, garlic, cinnamon sticks, star anise, and cardamom pods. Toast the spices until fragrant.

2. Add the vegetable broth to the pot and bring to a boil. Reduce the heat and let it simmer for about 30 minutes to allow the flavors to develop.

3. While the broth is simmering, prepare the rice noodles according to the package instructions. Drain and set aside.

4. In a separate pot, bring water to a boil and blanch the shrimp for about 2-3 minutes until they turn pink. Remove from the pot and set aside.

5. Strain the broth to remove the spices and return it to the pot. Add soy sauce, hoisin sauce, and sugar, and adjust the seasoning to taste.

6. In serving bowls, divide the cooked rice noodles, divine vegetables, sliced hard-boiled eggs, and blanched shrimp.

7. Ladle the hot broth over the noodles and ingredients in each bowl.

8. Garnish with bean sprouts, fresh herbs, and lime wedges. Serve with Sriracha sauce on the side for added spice, if desired.


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