Sour And Spicy Shrimp Soup

• 1 1/2 pounds medium shrimp
• 2 tablespoons vegetable oil
• 6 dried japones or arbol chiles
• 3 (15.75-ounce) cans fat-free, less-sodium chicken broth
• 10 thinly sliced peeled fresh galangal pieces or 7 slices peeled fresh ginger, lightly crushed
• 6 kaffir lime leaves or 2 1/2 teaspoons grated lime rind
• 4 bird chiles or serrano chiles, lightly crushed
• 4 cilantro stems, lightly crushed
• 2 stalks chopped peeled fresh lemongrass, lightly crushed
• 2 large shallots, peeled and halved
• 3 tablespoons Thai fish sauce
• 3 tablespoons fresh lime juice
• 1/2 cup cilantro leaves

1. Peel the shrimp, reserving 6 shells; set shrimp aside. Heat the oil in a large Dutch oven over medium-high heat. Add the japones chiles and shrimp shells; saute for 3 minutes or until the chiles are blackened. Add broth, and bring to a boil. Add galangal and next 5 ingredients (galangal through shallots). Cover, reduce heat to medium-low, and simmer 30 minutes.
2. Strain soup through a sieve into a bowl; discard solids. Return soup to pan. Increase heat to medium-high. Add shrimp and fish sauce; cook 2 minutes or until shrimp are done. Remove from heat; stir in lime juice. Sprinkle with cilantro leaves. Serve immediately.

shrimp, vegetable oil, chiles, chicken broth, fresh ginger, lime, bird chiles, cilantro stems, stalks, shallots, fish sauce, lime juice, cilantro

Taken from www.myrecipes.com/recipe/sour-spicy-shrimp-soup (may not work)