Tom Yum Goong (Spicy Thai Shrimp Soup)

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1 1/2 pounds medium shrimp

9 1/2 cups water, divided

1/2 cup chopped peeled fresh galangal (about 2 ounces)

1/2 cup (2-inch) pieces peeled fresh lemongrass (about 4 stalks)

6 fresh or frozen kaffir lime leaves

1/2 cup canned straw mushrooms, quartered

2 tablespoons roasted red chili paste (such as Thai Kitchen)

1 tablespoon fish sauce

2 Thai chiles

1/2 cup chopped green onions

1/2 cup chopped fresh cilantro

1 tablespoon fresh lime juice

6 tablespoons chopped dry-roasted unsalted peanuts

4 lime wedges

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