Chilied Lemongrass Shrimp Soup

• 2 pounds medium-size shrimps, shells on
• 1 tablespoon sweet butter
• 2 stalks lemongrass
• 2 shallots, peeled and minced
• white onion, minced
• 1 large carrot diced
• teaspoon turmeric
• 1 small chili pepper, cut in half
• 1 inch piece of ginger, peeled and minced
• 4 cups chicken broth
• 1/4 pound shiitake mushrooms, stems discarded, sliced thinly
• Kosher salt and freshly ground pepper to taste
• 1 large slice tofu
• 1 bunch cilantro
• 1 lime, cut into thin disks

1. Shell and devein the shrimps, reserving all shells.
2. Cut the shrimps in half lengthwise and refrigerate.
3. Warm the butter in a large soup pot over high heat.
4. Add the shrimp shells and, stirring constantly, continue to cook over high heat for 5 minutes.
5. Cut the lemongrass stalks into 3 pieces and use the back of the knife to smash the thick end.
6. Add to the shrimp shells, along with the shallots, onion, carrot, turmeric, chili pepper and ginger.
7. Add 2 cups of cold water, reduce the heat to medium and continue cooking for 5 minutes.
8. Add the chicken broth and simmer for 1 hour.
9. Drain the broth, discarding the solids and reserving the broth.
10. Return the soup pot to medium heat.
11. Add the remaining butter and the mushroom slices.
12. Stir and cook for 5 minutes until the mushrooms begin to soften.
13. Add the broth and simmer for 30 minutes.
14. Taste and adjust seasoning with salt and freshly ground black pepper.
15. Cut the tofu into -inch cubes and add these, along with the shrimps, to the soup.
16. Simmer for 5 minutes.
17. Serve garnished with lemon slices and branches of cilantro and basmati rice on the side, which can be spooned directly into the soup at the table.

sweet butter, stalks lemongrass, shallots, white onion, carrot, turmeric, chili pepper, ginger, chicken broth, shiitake mushrooms, kosher salt, tofu, cilantro, lime

Taken from cooking.nytimes.com/recipes/5676 (may not work)