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1. Toast the star anise, cinnamon stick, cloves and coriander seeds in a dry large pot over medium heat for 1 to 2 minutes until fragrant, then transfer to a bowl.
2 piece Star anise,
1 piece Cinnamon stick,
3 piece Cloves,
1 tbsp Coriander seeds
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2. Char the onion halves and ginger slices in the same dry pot over medium-high heat for 4 to 5 minutes, turning once, until blackened in spots.
1 piece Yellow onion, halved,
1 piece Fresh ginger, sliced
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3. Add the shrimp shells and heads, stock, garlic and toasted spices to the pot. Bring to a boil, then reduce to a gentle simmer for 25 minutes, uncovered.
Shrimp shells and heads (or 3 shrimp shells reserved from the shrimp below),
6 cup Seafood or low-sodium chicken stock,
3 clove Garlic
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4. Strain the broth through a fine sieve back into the pot, discarding the solids. Stir in the fish sauce, soy sauce, rice vinegar, hot sauce and black pepper, then taste and adjust the seasoning, keeping the heat restrained.
3 tbsp Fish sauce,
1 tbsp Soy sauce,
1 tsp Rice vinegar,
1 tsp Hot sauce,
0.5 tsp Black pepper
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5. Rinse the shirataki noodles under cold running water for 1 minute, then boil in a separate pot of water for 2 minutes. Drain well and dry-pan them over medium heat for 2 to 3 minutes to remove excess moisture and odor. Divide among 3 bowls.
2 packages Shirataki noodles (fettuccine style), drained
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6. Bring the broth back to a gentle simmer, add the white fish and poach for 2 minutes, then add the shrimp and cook for 2 to 3 minutes until pink and opaque and the fish flakes easily.
18 pieces Large raw shrimp, peeled and deveined (shells reserved),
340 g Firm white fish fillet (cod or halibut), cut into bite-size pieces
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7. Ladle the broth and seafood over the noodles and drizzle with the sesame oil.
1 tsp Sesame oil
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8. Top with the jalapeño, scallions, bean sprouts, basil and cilantro. Serve right away with lime wedges for squeezing over.
1 piece Jalapeño, thinly sliced,
2 piece Limes,
2 cup Bean sprouts,
1 cup Fresh Thai basil or basil leaves,
0.5 cup Fresh cilantro (garnish),
3 piece Scallions, thinly sliced
