Shrimp, Ancho Chile, And Pasta Soup

• 2 dried ancho or pasilla chiles
• 3 tbsp olive oil
• 6 oz dried vermicelli broken in thirds.
• 1/2 tsp each anise seeds and cumin seeds.
• 1 medium onion, chopped
• 1 qt reduced-sodium chicken broth
• 1 lb peeled, deveined shrimp
• Kosher salt
• 1/2 cup sour cream (optional)
• Diced avocado (optional)
• 1/4 cup chopped fresh cilantro

1. Break stems off chiles and shake out seeds. In a small bowl, cover chiles with hot water and let stand until sotened, 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 almost golden, 3 to 5 minutes. Stire in anise and cumin seeds, onionand garlic. Lift pasta so it mostly sits on top of onion mixture, then cook onion mixture, stirring often, until softeneed, 4 to 5 minutes.
3. Stir in chiles and chicken broth. Bring to a simmer over high heat, then reduce heat to medium and simmer, 3 minutes; add shrimp and simmer until pasta is tender to the bite, 3 to 4 minutes more. Season to taste with salt.
4. Spoon into wide, shallow bowls. Top each serving with a spponful of sour cream and some avocado, if you like, and sprinkle with cilantro.

chiles, olive oil, vermicelli, anise seeds and, onion, chicken broth, shrimp, kosher salt, sour cream, avocado, fresh cilantro

Taken from www.epicurious.com/recipes/member/views/shrimp-ancho-chile-and-pasta-soup-1262972 (may not work)