Ingredients
1/3
cup coarsely chopped peeled fresh ginger
4
garlic cloves, thinly sliced
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 árbol)
3
tbsp 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
tbsp fish sauce (such as nam pla or nuoc nam)
1
rounded tbsp 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
tbsp toasted sesame oil (such as Asian)
1/2
cup skinless peanuts, toasted, coarsely chopped
1/2
cup thinly sliced green onions
1/3
cup fresh cilantro leaves
1
lime, cut into 6 wedges
Directions
2.
Place all ingredients in blender. Process until paste forms. Can be made 1 day ahead. Transfer to small bowl, cover, and chill.
4.
Heat 2 tablespoons peanut oil in large pot over medium-high heat. Add shrimp shells and cook until pink, stirring often, about 3 minutes. Add spice paste and half of onion; sauté until dry, about 3 minutes. Add fish sauce and sugar; stir until liquid is syrupy, about 2 minutes. Add coconut milk, broth, and mushroom stems. Bring just to boil, then reduce to medium-low, cover, and simmer 30 minutes. Strain soup into large pot, pressing on solids in strainer. Discard solids.
5.
Meanwhile, place rice noodles in large heat-resistant bowl. Pour simmering water over to cover noodles; let stand at least 20 minutes to soften, stirring occasionally (noodles can stand in water up to 2 hours).
6.
Heat remaining 1 tablespoon peanut oil in large nonstick skillet over medium heat. Add remaining onion and garlic; sauté until brown, stirring frequently, about 13 minutes. Add sesame oil, then sliced mushroom caps. Sauté until mushrooms are soft, about 4 minutes. Bring soup to simmer. Add mushroom mixture, shrimp, peanuts, and lime juice to soup. Simmer until shrimp is opaque, about 2 minutes.
7.
Drain noodles; divide among 6 bowls. Ladle soup over noodles, dividing equally. Sprinkle soup with green onions and cilantro. Serve with lime wedges.
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