Tom Yum Goong (Spicy Thai Shrimp Soup)

• 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

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.

shrimp, water, fresh galangal, fresh kaffir lime, straw mushroom, red chili paste, fish sauce, chiles, green onion, fresh cilantro, lime juice, peanuts, lime wedges

Taken from www.food.com/recipe/tom-yum-goong-spicy-thai-shrimp-soup-280697 (may not work)