Shrimp, Ancho Chile, and Pasta Soup (Sopa seca de Camarones y Fideos)

Ingredients

• 1 quart reduced-sodium chicken broth
• 1 pound (30 to 35 per lb.) peeled, deveined shrimp, tails left on
• Kosher salt
• ½ cup sour cream (optional)
• Diced avocado (optional)
• ¼ cup chopped fresh cilantro
• 2 dried ancho or pasilla chiles (each 4 to 5 in. long; see Notes and "How Hot Is Your Chile?" below)
• + 6 more ingredients
• • 6 ounces dried vermicelli or fideos, broken in thirds
  • 3 tablespoons olive oil
  • ½ teaspoon anise seeds
  • ½ teaspoon cumin seeds
  • 1 medium onion, chopped
  • 2 large garlic cloves, minced

1. Break stems off chiles and shake out seeds. In a small bowl, cover chiles with hot water and let stand until softened, 5 to 10 minutes. Drain and coarsely chop. 2. Meanwhile, pour olive oil into a 12-in. nonstick frying pan over medium-low heat. Add pasta; stir and turn often with tongs until ...

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