Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Shrimp Stock for Rice Noodles with Chicken, Pork, and Shrimp Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on April 20, 2021 Print Rate It Share Share Tweet Pin Email Photo: Victoria Pearson Yield: Makes about 2 1/4 cups Use this shrimp stock to make flavorful Rice Noodles with Chicken, Pork, and Shrimp. Ingredients 1 tablespoon canola oil 1 medium onion, coarsely chopped (1 cup) 1 garlic clove, crushed Shrimp shells from 1/2 pound small shrimp (from Rice Noodles with Chicken, Pork, and Shrimp) 1 bay leaf ¼ teaspoon red-pepper flakes 3 tablespoons fish sauce 2 cups homemade or low-sodium store-bought chicken stock 1 cup water Directions Heat oil in a saucepan over medium heat. Add onion and garlic, and cook until softened, about 4 minutes. Add shrimp shells, bay leaf, and red-pepper flakes, and cook, stirring, until shells are bright pink, about 1 minute. Add fish sauce, and cook for 1 minute. Stir in stock and water. Raise heat to medium-high, and bring to a boil. Reduce heat, and simmer, partially covered, 20 minutes. Pour through a fine sieve; discard solids. Stock can be stored in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 1 month. Rate it Print