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Aromatic Shrimp and Noodle Medicine Soup

['6 whole cloves', '6 green cardamom pods', '4 star anise pods', '3 dried chiles de árbol', '2 (3-inch) cinnamon sticks', '2 teaspoons black peppercorns', '1 bunch cilantro', '3 medium shallots, halved through root ends', '5 garlic cloves, smashed', '2 (6-inch) pieces lemongrass, tough outer layer removed, lightly smashed', '1 (4-inch) piece ginger, peeled, sliced ½-inch thick', '12 cups low-sodium chicken broth', '1 tablespoon fish sauce', 'Kosher salt, freshly ground pepper', '1/2 cup cashews', '1 medium shallot, chopped', '1 Fresno chile, chopped', '1 (3-inch) piece lemongrass, tough outer layer removed, finely chopped', '1 (1-inch) piece ginger, peeled, finely chopped', '1 tablespoon dark brown sugar', '1 tablespoon shrimp paste with bean oil', '2 tablespoons vegetable oil', '4 (12-ounce) packages ramen noodles', '1 pound shrimp, peeled and deveined', '8 ounces mung bean sprouts', '4 scallions, thinly sliced on a diagonal', 'Fresh tender herbs (such as Thai basil, cilantro, and/or mint)', 'Freshly ground black pepper', 'Chili oil and lime wedges (for serving)']

Toast cloves, cardamom, star anise, chiles, cinnamon, and peppercorns in a large pot over medium heat, tossing often, until fragrant, about 2 minutes. Add cilantro, shallots, garlic, lemongrass, ginger, broth, and fish sauce and bring to a boil. Reduce heat; simmer until flavors meld, 1–1 1/2 hours. Strain into a large bowl, pressing on solids. Return broth to pot; season with salt and pepper.
Pulse cashews in a food processor until very finely ground. Add shallot, chile, lemongrass, ginger, brown sugar, and shrimp paste; process until smooth. Heat oil in a small skillet over medium and cook paste, stirring, until beginning to brown, about 2 minutes.
Cook noodles according to package directions. Drain; rinse under cold water. Bring broth to a simmer, add shrimp, and cook until cooked through, about 2 minutes. Divide noodles among bowls. Add 2 Tbsp. paste to each and ladle broth over; stir to incorporate paste. Top with shrimp, sprouts, scallions, and herbs; season with pepper. Serve with chili oil and lime wedges alongside.

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