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+ servings

Savory Shrimp Avocado Pasta Soup

Prep Time 15 minutes
Cook Time 20 minutes
Servings 4 People

Equipment

  • 12 Inch Nonstick Saute Pan
  • Small Bowl
  • Tongs

Ingredients
  

  • 2 Dried Ancho or Pasilla Chilis 4 to 5 inches long
  • 3 Tbsp Extra-Virgin Olive Oil
  • 6 oz Dried Vermicelli Broken into thirds
  • 1/2 tsp Anise Seeds
  • 1/2 tsp Cumin Seeds
  • 32 oz Chicken Broth
  • 1 lb Shrimp (30-35 per lb) Peeled and Deveined
  • Kosher Salt To Taste
  • Fresh Ground Pepper To Taste
  • 1/2 cup Sour Cream
  • 1 Avocado Peeled, seeded and medium dice
  • 1/4 cup Fresh Cilantro Chopped

Instructions
 

  • Break stem off chilis and shake out seeds. In a small bowl cover the chilis with hot water and let stand until softened, 5 to 10 minutes. Drain and coarsely chop.
  • Pour olive oil into a 12 inch nonstick sauté pan over medium-low heat. Add pasta; stir and turn often with tongs until almost golden, 3 to 5 minutes. Stir in the anise, cumin seeds, onion and garlic. Slowly lift the pasta, with tongs, so it mostly sits on top of onion mixture., and then cook onion mixture, stirring often, until softened, 4 to 5 minutes.
  • Stir in chilis and chicken broth. Bring ti 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. Add more liquid (water or broth if needed). Season the soup with salt and pepper to taste.
  • Spoon the soup into wide, shallow bowls. Top each serving with a spoonful of sour cream, avocado, and sprinkle with cilantro.
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