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Ingredients
- 1 1/2 pounds medium shrimp
- 9 1/2 cups water, divided
- 1/2 cup chopped peeled fresh galangal (about 2 ounces)
- 1/2 cup (2-inch) pieces peeled fresh lemongrass (about 4 stalks)
- 6 fresh or frozen kaffir lime leaves
- 1/2 cup canned straw mushrooms, quartered
- 2 tablespoons roasted red chili paste (such as Thai Kitchen)
- 1 tablespoon fish sauce
- 2 Thai chiles
- 1/2 cup chopped green onions
- 1/2 cup chopped fresh cilantro
- 1 tablespoon fresh lime juice
- 6 tablespoons chopped dry-roasted unsalted peanuts
- 4 lime wedges
Details
Servings 4
Adapted from myrecipes.com
Preparation
Step 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. 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. Add galangal, lemongrass, and kaffir lime leaves to pan; simmer 10 minutes. Strain broth mixture through a sieve into a bowl; discard solids. 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. Stir in fresh lime juice. Ladle 2 cups soup into each of 4 bowls; sprinkle evenly with peanuts. Serve with lime wedges.
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