Spicy Shrimp and Coconut Noodle Soup with Shiitake Mushrooms

Ingredients

• 0.5  pepper dried whole red (such as chile de árbol)
• 1 tablespoon t brown sugar dark chopped
• 2 tablespoons fish sauce (such as nam pla or nuoc nam)
• 0.3 cup cilantro leaves fresh
• 0.3 cup ginger fresh peeled coarsely chopped
• 4  garlic clove thinly sliced
• 0.5 cup spring onion thinly sliced
• 3  kaffir lime leaves 
• 1  lemon grass fresh thick thinly sliced
• 1  lime cut into 6 wedges
• 0.3 cup juice of lime fresh
• 3 tablespoons vegetable oil; peanut oil preferred divided
• 0.5 cup peanuts skinless toasted coarsely chopped
• 1 large onion red divided halved thinly sliced
• 9 ounces vermicelli dried
• 1 tablespoon sesame oil toasted (such as Asian)
• 10 ounces mushroom caps stemmed sliced
• 24 large shrimp deveined uncooked peeled cut in half lengthwise, shells reserved
• 4 cups coconut milk unsweetened canned
• 2.5 cups vegetable stock 
• 3 tablespoons water 

Equipment

• bowl
• frying pan
• ladle
• pot
• sieve
• blender

Directions

1. Place all ingredients in blender. Process until paste forms. Can be made 1 day ahead.
2. Transfer to small bowl, cover, and chill.
3. Heat 2 tablespoons peanut oil in large pot over medium-high heat.
4. Add shrimp shells and cook until pink, stirring often, about 3 minutes.
5. Add spice paste and half of onion; sauté until dry, about 3 minutes.
6. Add fish sauce and sugar; stir until liquid is syrupy, about 2 minutes.
7. Add coconut milk, broth, and mushroom stems. 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.
8. Meanwhile, place rice noodles in large heat-resistant bowl.
9. 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).
10. Heat remaining 1 tablespoon peanut oil in large nonstick skillet over medium heat.
11. Add remaining onion and garlic; sauté until brown, stirring frequently, about 13 minutes.
12. Add sesame oil, then sliced mushroom caps. Sauté until mushrooms are soft, about 4 minutes. Bring soup to simmer.
13. Add mushroom mixture, shrimp, peanuts, and lime juice to soup. Simmer until shrimp is opaque, about 2 minutes.
14. Drain noodles; divide among 6 bowls. Ladle soup over noodles, dividing equally.
15. Sprinkle soup with green onions and cilantro.
16. Serve with lime wedges.