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

Shrimp, Ancho Chile, and Pasta Soup (Sopa seca de Camarones y Fideos)
Photo by Annabelle Breakey

Ingredients

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

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 ...

View full recipe at My Recipes

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