Steps

1. Separate the heads and shells from the shrimp. Peel the shells, leaving one segment attached, and devein the shrimp.
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2. Heat a pot over medium heat with a little vegetable oil (not included in the recipe). Sauté the shrimp heads and shells until they change color.
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3. Add 800ml of water and 1/2 tbsp of salt. Bring to a boil, then reduce heat to low. Skim off any foam and simmer for 15 minutes.
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4. Strain the broth, discarding the shrimp heads and shells.
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5. Lightly pound the lemongrass stalks with the back of a knife to soften them, then slice them diagonally.
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6. Thinly slice the galangal.
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7. Peel and halve the Thai shallots.
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8. Remove the tough stems from the kaffir lime leaves and tear them in half or thirds.
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9. Finely chop the stems of the cilantro.
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10. Lightly crush the chili peppers with the side of a knife.
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11. Add the chopped lemongrass, sliced galangal, halved Thai shallots, torn kaffir lime leaves, chopped cilantro stems, and crushed chili peppers to the pot with the strained broth. Bring to a boil over high heat.
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12. Reduce heat to medium and add the straw mushrooms and shimeji mushrooms.
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13. Stir in the coconut milk and Nam Prik Pao (Chili Oil Paste).
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14. Add the peeled shrimp to the pot.
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15. Once the shrimp are cooked through, add 2 tbsp of fish sauce and the juice of the limes. Bring to a gentle simmer.
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16. Ladle the soup into bowls and garnish with the fresh cilantro leaves (to taste).
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