Ingredients
400g large raw shrimp, thawed
3 stalks lemongrass, tough outer leaves removed
3 tbsp Cold-Pressed Liquid Coconut Oil
1 pkg Chicken Broth
2 long red hot chili peppers, roughly chopped with seeds
2 shallots, sliced
1/3 cup shiitake mushrooms, torn (caps and stems)
10 sprigs coriander, stems included
2 tbsp fish sauce
2 stalks lemongrass, tough outer leaves removed
3 tbsp thinly sliced long red hot chili pepper (with seeds)
1 tsp packed light brown sugar
2 tbsp fresh lime juice
Directions
1. Peel shrimp, saving shells. Cover shrimp and chill until needed. Place 3 stalks lemongrass on cutting board; bruise aggressively with back of knife then roughly chop.
2. Heat 1 tbsp of the oil in pot over medium-high heat; add reserved shrimp shells and cook for 1 to 2 minutes, stirring constantly, or until shells are bright pink. Pour in chicken broth and 4 cups water. Stir in chopped lemongrass, chopped chilies, shallots and mushrooms. Bring to a simmer, then reduce heat to medium-low; cook uncovered for 12 minutes. Stir in half each of the coriander and the fish sauce; simmer for 8 minutes. Remove from heat; let stand 5 minutes. Strain through fine sieve into clean pot and discard solids.
3. Place 2 stalks lemongrass on cutting board; bruise aggressively with back of knife. Roughly chop and add to finished broth. Add sliced chilies and brown sugar. Bring to a simmer over medium heat. Stir in reserved shrimp and remaining coriander; cook uncovered for 2 to 3 minutes or until shrimp is bright pink and just cooked through.
4. Stir in lime juice and remaining fish sauce. Divide among eight serving bowls; drizzle evenly with remaining 2 tbsp oil. Serve immediately. If desired, garnish with sliced chili, coriander sprigs and lime wedges.
