1/2 lb medium shrimp in thin shells Water as needed 2 cup chicken broth 14 oz can unsweetened coconut milk 2 lemongrass stalks bruised, and thickly sliced 4 oz fresh shiitake mushrooms stemmed, and caps sliced 1/2 lb boneless skinless chicken breasts cut crosswise into 1/4" strips 2 tbsp fish sauce 2 tbsp lime juice 2 fresh chiles seeded, and thinly sliced 2 green onions thinly sliced 2 tbsp chopped fresh cilantro Shell and devein shrimp, reserving shells.
Procedures : Place shells with 2 cups water into a medium saucepan. Bring to a boil over medium-high heat. Reduce heat to medium and boil 5 to 10 minutes to extract flavor from shells. Strain broth and reserve. In a large saucepan, combine chicken broth, shrimp broth, coconut milk and lemongrass. Bring to a boil, then reduce heat to medium. Add mushrooms and chicken and cook, uncovered, 4 minutes. Add shrimp, fish sauce, lime juice and chiles. Cook 2 to 3 minutes, or until shrimp are pink and curled. Remove lemongrass. Stir in green onions and cilantro and serve