Hot-and-Sour Shrimp Soup

• 2 tablespoons vegetable oil
• 3/4 pound shiitake mushrooms, stemmed, caps sliced 1/4 inch thick
• Salt and freshly ground pepper
• 4 Thai chiles, minced
• 3 stalks of fresh lemongrass, inner bulbs only, thinly sliced
• 1 pound medium shrimp, shelled and deveined, shells reserved
• 1 large onion, chopped
• 1/2 cup thinly sliced fresh ginger
• 1/4 cup Asian fish sauce
• 2 quarts chicken stock or canned low-sodium broth
• 1/4 cup fresh lime juice
• 1/2 cup small basil leaves

1. In a large, deep skillet, heat 1 tablespoon of the oil.
2. Add the shiitake and season with salt and pepper.
3. Cover and cook over moderate heat, stirring a few times, until tender, 5 minutes.
4. Uncover and cook, stirring, until the shiitake are golden, 3 minutes.
5. Transfer to a plate.
6. Add the remaining 1 tablespoon of oil to the skillet.
7. Add the chiles, lemongrass, shrimp shells, onion and ginger and cook over moderate heat, stirring occasionally, until the onion is softened and golden, about 7 minutes.
8. Add the fish sauce and stock and bring to a boil.
9. Simmer over moderate heat for 10 minutes.
10. Strain the shrimp broth into a large bowl.
11. Return the broth to the skillet; bring to a simmer over moderate heat.
12. Add the shrimp and shiitake and cook until the shrimp are pink and curled, 1 minute.
13. Add the lime juice and season with salt and pepper.
14. Ladle the soup into bowls, garnish with the basil leaves and serve.

vegetable oil, shiitake mushrooms, salt, chiles, stalks of fresh lemongrass, shrimp, onion, fresh ginger, fish sauce, chicken, lime juice, basil

Taken from www.foodandwine.com/recipes/hot-and-sour-shrimp-soup (may not work)