Shrimp, Ancho Chile, & Pasta Soup Recipe – Sunset Magazine

Ingredients

• 2 dried ancho or pasilla chiles (each 4 to 5 in. long; see Notes and
• 3 tablespoons olive oil
• 6 ounces dried vermicelli or fideos, broken in thirds
• 1/2 teaspoon anise seeds
• 1/2 teaspoon cumin seeds
• 1 medium onion, chopped
• 2 large garlic cloves, minced
• 1 quart reduced-sodium chicken broth
• 1 pound (30 to 35 per lb.) peeled, deveined shrimp, tails left on
• Kosher salt
• 1/2 cup sour cream (optional)
• Diced avocado (optional)
• 1/4 cup chopped fresh cilantro