Spicy shrimp and Coconut Noodle soup with shiitake Mushrooms

6 servings taken from Bon Appetit march 2006

spice paste

1/3 cup coarsely chopped peeled fresh ginger

4 garlic cloves, thinly sliced

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 arbol)

Soup

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 plam sugar or dark brown sugar

4 cups canned unsweetened coconut milk

2 1/2 cups vegetable broth

10 0unces 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

for spice paste:  Place all ingredients in blender.  Process until paste forms.

Can be made 1 day ahead.  transfer to small bowl, cover, and chill.

For Soup heat 2 tablespoons peanut oil in large pot over medium-heat.

Add shrimp shells and cook until pink, stirring often, about 3 minutes.  Add spice paste and half of onion: saute 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  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.

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)

Heat remain 1 tablespoon peanut oil in large nonstick skillet over medium heat.  Add remaining onion and garlic: saute until brown, stirring frequently, about 13 minutes.  Addmushroom mixture, shrimp, peanuts, and lime juice to soup.  Simmer untile shrimp is opaque, about 2 minutes.

Drain noodles:  divide among 6 bowls.  Ladle soup over noodles, dividing equally.  Sprinkle soup with green onions and cilantro.  Serve with lime wedges.