Name: Spicy Shrimp and Coconut Noodle Soup with Shiitake Mushrooms
Yield: 6 Servings
Ingredients: 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 árbol); 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

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