1.In a large, deep skillet, heat 1 tablespoon of the oil. Add the shiitake and season with salt and pepper. Cover and cook over moderate heat, stirring a few times, until tender, 5 minutes. Uncover and cook, stirring, until the shiitake are golden, 3 minutes. Transfer to a plate.
2.Add the remaining 1 tablespoon of oil to the skillet. Add the chiles, lemongrass, shrimp shells, onion and ginger and cook over moderate heat, stirring occasionally, until the onion is softened and golden, about 7 minutes. Add the fish sauce and stock and bring to a boil. Simmer over moderate heat for 10 minutes. Strain the shrimp broth into a large bowl.
3.Return the broth to the skillet; bring to a simmer over moderate heat. Add the shrimp and shiitake and cook until the shrimp are pink and curled, 1 minute. Add the lime juice and season with salt and pepper. Ladle the soup into bowls, garnish with the basil leaves and serve.
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|Serving Size: 1 Serving (763g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 106 (39%)|
|Amt Per Serving||% DV|
|Total Fat 11.7g||16 %|
|Saturated Fat 1.2g||6 %|
|Monounsaturated Fat 6.3g|
|Polyunsanturated Fat 3.5g|
|Cholesterol 170.2mg||52 %|
|Sodium 2307.9mg||80 %|
|Potassium 847.8mg||22 %|
|Total Carbohydrate 12.1g||4 %|
|Dietary Fiber 3.2g||13 %|
|Sugars, other 8.9g|
|Protein 29.6g||42 %|
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Calories per serving: 274
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