Ingredients
Spice Paste
- 1/3 cup coarsely chopped peeled fresh ginger
- 4 garlic cloves, thinly sliced
- 3 tablespoons water
- 3 kaffir lime leaves*
- 1 fresh lemongrass* stalk, tough outer leaves removed, 4 inches of thick end thinly sliced
- 1/2 to 1 small whole dried red chile (such as chile de árbol)
Soup
- 3 tablespoons peanut oil, divided
- 24 large uncooked shrimp, peeled, deveined, cut in half lengthwise, shells reserved
- 1 large red onion, halved through core, thinly sliced, divided
- 2 tablespoons fish sauce (such as nam pla or nuoc nam)
- 1 rounded tablespoon chopped palm sugar or dark brown sugar
- 4 cups canned unsweetened coconut milk
- 2 1/2 cups vegetable broth
- 10 ounces shiitake mushrooms, stemmed, stems reserved, caps sliced
- 9 ounces dried flat rice noodles**
- 4 garlic cloves, thinly sliced
- 1 tablespoon toasted sesame oil (such as Asian)
- 1/2 cup skinless peanuts, toasted, coarsely chopped
- 1/4 cup fresh lime juice
- 1/2 cup thinly sliced green onions
- 1/3 cup fresh cilantro leaves
- 1 lime, cut into 6 wedges
- *Kaffir lime leaves are also called Bai Makrut or Thai lime leaves and have a citrusy aroma and flavor.
- **Flat rice noodles are translucent ribbon-like noodles made from rice flour.
Description
You Can Control The Heat Of This Asian-inspired Soup By Adding A Little Less Chile.
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