Tom Yum Goong (Spicy Thai Shrimp Soup) - cooking recipe

Ingredients

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

Preparation

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.