This light and flavorful Savory Shrimp Avocado Pasta Soup is a delicious meal in a bowl! Now that we are into the fall season, this is a wonderful soup for family and friends with a warm fire.
Fideos (vermicelli) are much loved in Mexico; they form the basis of thick, delicious soups. Usually, the Shrimp Avocado Pasta Soup is served as a first course, but my hearty shrimp version is a meal in a bowl.
Shrimp Avocado Pasta Soup is a fast soup to make. It would help to have your mise en place done before beginning the recipe. It generally takes about 35 minutes.
Notes: Good dried chiles are soft and flexible and smell a bit like prunes. Avoid hard, brittle specimens—they’re old and less flavorful.
Time to start the Shrimp, Avocado and Pasta Soup:
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 the onion mixture, and then cook it, stirring often, until softened, 4 to 5 minutes.
You must be careful not to burn the onions or the pasta. Stir often during this step.
Stir in chilis and chicken broth. Bring to a simmer over high heat, then reduce heat to medium and simmer for 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).
Time to finish the Shrimp, Avocado and Pasta Soup:
Spoon the soup into wide, shallow bowls. Top each serving with a spoonful of sour cream and avocado, and sprinkle with cilantro. Season with additional salt and pepper if needed. Bon Appetite! ~ Laurie
Another delicious soup recipe is The Moroccan Red Lentil Soup!
NOTE: This is an interpretation of a Sunset Magazine recipe.
Savory Shrimp Avocado Pasta Soup
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 it to a simmer over high heat, then reduce heat to medium and simmer for 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.