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Spicy Shrimp and Coconut Noodle Soup with Shiitake Mushrooms

Spicy Shrimp and Coconut Noodle Soup with Shiitake Mushrooms Recipe

  • 1/3 cup coarsely chopped peeled fresh ginger
  • 4 garlic cloves, thinly sliced
  • 3 tablespoons water
  • 3 kaffir lime leaves*
  • 1 fresh lemongrass* stalk, tough outer leaves removed, 4 inches of thick end thinly sliced
  • 1/2 to 1 small whole dried red chile (such as chile de ├írbol)
  • 3 tablespoons peanut oil, divided
  • 24 large uncooked shrimp, peeled, deveined, cut in half lengthwise, shells reserved
  • 1 large red onion, halved through core, thinly sliced, divided
  • 2 tablespoons fish sauce (such as nam pla or nuoc nam)
  • 1 rounded tablespoon chopped palm sugar or dark brown sugar
  • 4 cups canned unsweetened coconut milk
  • 2 1/2 cups vegetable broth
  • 10 ounces shiitake mushrooms, stemmed, stems reserved, caps sliced
  • 9 ounces dried flat rice noodles**
  • 4 garlic cloves, thinly sliced
  • 1 tablespoon toasted sesame oil (such as Asian)
  • 1/2 cup skinless peanuts, toasted, coarsely chopped
  • 1/4 cup fresh lime juice
  • 1/2 cup thinly sliced green onions
  • 1/3 cup fresh cilantro leaves
  • 1 lime, cut into 6 wedges
  • *Kaffir lime leaves are also called Bai Makrut or Thai lime leaves and have a citrusy aroma and flavor.
  • **Flat rice noodles are translucent ribbon-like noodles made from rice flour.
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