| Bring a pot of water to a boil over high heat. Drain
and rinsed the mushrooms, then blanch them in the boiling water for
3 minutes. Drain once again.
Place the shrimp heads and shells in a pot with 7 cups water and
bring to a gentle boil over medium heat. Reduce the heat to medium-low
and simmer until the liquid is reduced by 1 cup, about 30 minutes.
Stain the shrimp stock through a sieve over a pot, pressing the shells
to extract any juices. Discard the shells and add the lemongrass,
chilies, lime leaves, lime juice, and fish sauce to the stock. Season
to taste with salt and pepper and simmer the stock, partially covered,
over low heat for 15 minutes. Add the straw mushrooms and tomato wedges
and simmer for an additional 5 minutes. Add the shrimp and cook until
opaque, about 2 minutes. Remove from the heat. Serve hot-in a communal
bowl or individual soup bowls-garnished with scallion, mung bean sprouts,
holy basil, and fried garlic oil.
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