2 lbs. medium-size shrimps, shells on
1 tablespoon sweet butter
2 stalks lemongrass
2 shallots, peeled and minced
1/2 white onion, minced
1 large carrot, diced
1/2 teaspoon turmeric
1 small chili pepper, cut in half
1 inch piece of ginger, peeled and minced
4 cups chicken broth
1/2 lb. shiitakes, stems discarded, sliced thinly
kosher salt and freshly ground pepper to taste
1 large slice tofu
1 bunch cilantro
1 lime cut into thin disks

1. shell and deve in the shrimps, reserving all shells. cut the shrimps in half lengthwise and refrigerate. warm the butter in a large soup pot over high heat. add the shrimp shells and, stirring constantly, continue to cook over high heat for 5 min.
2. cut the lemongrass stalks into 3 pieces and use the back of the knife to smash the thick end. add to the shrimp shells, along with the shallots, onion, carrot, turmeric, chili pepper and ginger. add 2 cops of cold water, reduce the heat to med and continue cooking for 5 min. add the chicken broth and simmer 1 hour.
3. drain the broth, discarding the solids and reserving the broth. Return the soup pot to med heat. add the remaining butter and the mushroom slices. stir and cook for 5 min until the mushrooms begin to soften. add the broth and simmer for 30 min. taste and adjust seasoning w/ salt and pepper.
4. cut tofu into 1/2 inch cubes and add, along w/ shrimps, to the soup. simmer 5 min. serve garnished w/ lime slices and branches of cilantro and basmati rice on the side which can be spooned directly into the soup at the table.

yields 6 main courses or 8 appetizers.