Spicy Shrimp Noodle Soup

• 3 cups unsalted beef stock (such as Swanson)
• 1 cup water
• 1 tablespoon minced garlic
• 1 tablespoon sambal oelek (ground fresh chile paste) or 1/2 teaspoon crushed red pepper
• 1 teaspoon fish sauce
• 1 teaspoon lower-sodium soy sauce
• 2 (3-inch) cinnamon sticks
• 1 (8-ounce) bottle clam juice
• 1 ounce dried shiitake mushroom caps, chopped
• 1 (1-inch) piece peeled fresh ginger
• 1 star anise
• 1 pound large shrimp, peeled and deveined
• 4 ounces uncooked flat rice noodles
• 1/2 cup fresh bean sprouts
• 1/2 cup diagonally cut green onions
• 1/4 cup fresh cilantro leaves
• 12 small fresh basil leaves
• 4 lime wedges

1. Combine first 11 ingredients in a large saucepan. Bring to a boil; reduce heat, and simmer until reduced to 3 1/2 cups (about 12 minutes). Add shrimp; cook 4 minutes or until done. Remove cinnamon, anise, and ginger; discard. Cook rice noodles according to package directions; drain. Place 1/2 cup noodles in each of 4 bowls, and top each serving with 1 cup stock mixture and about 5 shrimp. Sprinkle evenly with bean sprouts, green onions, cilantro, and basil. Serve with lime wedges.

unsalted beef stock, water, garlic, sambal oelek, fish sauce, lower, cinnamon sticks, clam juice, shiitake mushroom, fresh ginger, anise, shrimp, rice noodles, fresh bean sprouts, green onions, fresh cilantro, basil, lime wedges

Taken from www.myrecipes.com/recipe/spicy-shrimp-noodle-soup (may not work)