Hot-And-Sour Shrimp Soup

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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

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