Shrimp, Ancho Chile, and Pasta Soup (Sopa seca de Camarones y Fideos)
Fideos (vermicelli) are much loved in Mexico, where they form the basis of thick, delicious soups. Usually the soups are served as a first course, but our hearty shrimp version is a meal in a bowl. Prep and Cook Time: about 35 minutes. Notes: Good dried chiles are soft, flexible, and smell a bit like prunes. Avoid hard, brittle specimens—they're old and less flavorful.
- Time: 35 min
- Servings: 4
Source: Sunset Magazine
Ingredients
- dried ancho or pasilla chiles (each 4 to 5 in. long; see Notes and
- tablespoons olive oil
- ounces dried vermicelli or fideos, broken in thirds
- teaspoon anise seeds
- teaspoon cumin seeds
- medium onion, chopped
- large garlic cloves, minced
- quart reduced-sodium chicken broth
- pound peeled, deveined shrimp, tails left on
- Kosher salt
- sour cream
- Diced avocado
- chopped fresh cilantro