Place the garlic, shallot, chili paste, chili, cilantro, and peppercorns into a mortar and pound into a paste.
Heat the oil in a soup pot over moderate heat. Add the shrimp shells and brown until fragrant, about 2 minutes. Add the spice mixture to the pot and stir until fragrant about 20 seconds. Add the chicken stock and let simmer for 5 minutes. Using a slotted spoon, remove the shells and discard. Add the lemon grass, galanga, lime leaves, fish sauce, brown sugar, mushrooms, and tomatoes and bring to a boil. Add the shrimp and cook until almost done, about 2 minutes. Shrimp will continue to cook in the hot broth. Remove from the heat and the lime juice, basil and cilantro. Serve piping hot.
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|Serving Size: 1 Serving (90g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 46 (53%)|
|Amt Per Serving||% DV|
|Total Fat 5.1g||7 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 3.2g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 0mg||0 %|
|Sodium 1045.9mg||36 %|
|Potassium 98mg||3 %|
|Total Carbohydrate 9.9g||3 %|
|Dietary Fiber -0.3g||-1 %|
|Sugars, other 10.2g|
|Protein 1g||1 %|
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Calories per serving: 86
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