Heat chicken soup then add kaffir leaves, lemon grass, and galangal and bring to a boil, turn down and cook for 10m. Remove leaves,grass, and root. Peel shrimp and throw shells into the broth, simmer for 20-30 minutes. Remove shells and add fish sauce, mushrooms, paste, and two chili peppers. Cook for 10m and add chopped cilantro, green onions and lime juice. Serve with lime wedges and roasted, crushed peanuts.
Really flavorful but not delicate. Try without shrimp shells in broth prep.
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