Recipe

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• 1 1/2 lbs medium shrimp
• 9 1/2 cups water, divided
• 1/2 cup chopped peeled fresh galangal
• 1/2 cup peeled fresh lemongrass (2-inch pieces, about 4 stalks )
• 6 fresh kaffir lime leaves
• 1/2 cup canned straw mushroom, quartered
• 2 tbsp roasted red chili paste
• 1 tbsp fish sauce
• 2 thai chiles
• 1/2 cup chopped green onion
• 1/2 cup chopped fresh cilantro
• 1 tbsp fresh lime juice
• 6 tbsp chopped dry-roasted unsalted peanuts
• 4 lime wedges

• 1 Peel and devein shrimp, reserving shells. Combine shrimp shells and 6 cups water in a Dutch oven; bring to a simmer. Cook 1 hour.
• 2 Strain broth through a sieve into a bowl; discard solids. Combine broth and remaining 3 1/2 cups water in a large saucepan; bring to a boil.
• 3 Add galangal, lemongrass, and kaffir lime leaves to pan; simmer 10 minutes. Strain broth mixture through a sieve into a bowl; discard solids.
• 4 Return broth mixture to pan. Add mushrooms, chili paste, fish sauce, and chiles; bring to a boil. Stir in shrimp, green onions, and cilantro; cook 3 minutes or until shrimp are done. Discard chiles.
• 5 Stir in fresh lime juice. Ladle 2 cups soup into each of 4 bowls; sprinkle evenly with peanuts. Serve with lime wedges.