In a bowl combine shrimp, 2 tablespoons of the lime juice, 2 teaspoons of the fish sauce, 1 tablespoon of the green chilies, and 1 teaspoon of the finely-minced lemongrass. Mix well and let marinate while you prepare the soup. In a large saucepan heat oil over high heat. Add shrimp shells and cook, stirring occasionally, 5 minutes, or until shells have begun to brown. Add chicken stock, 2 tablespoons of the green chilies, the 2 tablespoons sliced lemongrass, kefir lime leaves, coriander roots and stems, galanga root, shallots and tamarind pulp; bring to a boil. Reduce heat to simmering, cover and cook 30 minutes. Into a clean saucepan strain soup through a fine sieve, pressing on solids to extract as much liquid as possible; discard solids. Heat over medium-high heat and add remaining 2 tablespoons lime juice. remaining 2 teaspoons fish sauce, remaining 1 tablespoon green chilies, remaining teaspoon minced lemongrass, straw mushrooms, coriander leaves, and scallions; stir well. To serve, add shrimp in their marinade and cook 30 seconds or until shrimp turn pink and are cooked through. Yield: 4 servings Recipe by: TASTE SHOW #TS4067
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|Serving Size: 1 Serving (2466g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 262 (34%)|
|Amt Per Serving||% DV|
|Total Fat 29.2g||39 %|
|Saturated Fat 6.6g||33 %|
|Monounsaturated Fat 15g|
|Polyunsanturated Fat 5.8g|
|Cholesterol 57.6mg||18 %|
|Sodium 4600.5mg||159 %|
|Potassium 2166.3mg||57 %|
|Total Carbohydrate 73.8g||22 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 73.5g|
|Protein 49.9g||71 %|
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Calories per serving: 769
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