Curry Coconut Soup with Shrimp
Rinse shrimp, peel and devein. Rinse again and drain in a colander. Reserve shells.
Peel garlic and ginger, chop finely. Rinse and peel lemongrass, chop finely.
Heat 1 tablespoon of oil in a wok and cook shrimp shells with heads, stirring. Add lemongrass, ginger and garlic, saute briefly. Deglaze wok with broth and simmer on medium heat, covered, for about 20 minutes. Strain through a fine sieve.
Cut chile pepper into thin rings.
Grate lime zest and squeeze out juice.
Heat remaining oil in wok and cook shrimp on high heat. Add curry paste and chile pepper and saute briefly. Deglaze pan with sieved broth and coconut milk. Add lime zest and cook for about 2 minutes. Drizzle with lime juice and fish sauce. Serve.