Spicy Shrimp and Coconut Noodle Soup with Shiitake Mushrooms

Ingredients

• 1 fresh lemongrass stalk, tough outer leaves removed, 4 inches of thick end thinly sliced
• 1 large red onion, halved through core, thinly sliced, divided
• 1 lime, cut into 6 wedges
• 1 rounded tablespoon chopped palm sugar or dark brown sugar
• 1 tablespoon toasted sesame oil (such as Asian)
• 1/2 cup skinless peanuts, toasted, coarsely chopped
• 1/2 cup thinly sliced green onions
• 1/3 cup coarsely chopped peeled fresh ginger
• 1/3 cup fresh cilantro leaves
• 1/4 cup fresh lime juice
• 10 ounces shiitake mushrooms, stemmed, stems reserved, caps sliced
• 2 1/2 cups vegetable broth
• 2 tablespoons fish sauce (such as nam pla or nuoc nam)
• 24 large uncooked shrimp, peeled, deveined, cut in half lengthwise, shells reserved
• 3 kaffir lime leaves
• 3 tablespoons peanut oil, divided
• 3 tablespoons water
• 4 cups canned unsweetened coconut milk
• 4 garlic cloves, thinly sliced
• 9 ounces dried flat rice noodles

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