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Spicy Shrimp And Coconut Noodle Soup With Shiitake Mushrooms

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Epicurious
Related tags
soups dairy free memorial day dinner lunch thai
Nutrition per serving    (USDA % daily values)
CAL
435
FAT
52%
CHOL
15%
SOD
67%

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Ingredients for 6 servings

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

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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