Thai Coconut Soup With Shrimp And Chicken

1/2 pound medium shrimp, in their shells
2 cups water
2 cups chicken broth (homemade or canned)
1 (14-ounce) can unsweetened coconut milk
2 stalks of lemongrass, bruised and thickly sliced, or 4 narrow strips of fresh lemon peel
4 ounces fresh shiitake mushrooms, stemmed and caps sliced
l/2 pound boneless, skinless chicken breasts, cut crosswise into '/4-inch strips
2 tablespoons Thai fish sauce
2 tablespoons lime juice
2 to 3 fresh chilies, seeded and thinly sliced
2 green onions, thinly sliced
2 tablespoons chopped fresh cilantro

Shell and devein shrimp, reserving shells.
Place shells with 2 cups water into a medium saucepan.
Bring to a boil over medium-high heat.
Reduce heat to medium and boil 5 to 10 minutes to extract flavor from shells.
Strain broth and reserve.

In a large saucepan, combine chicken broth, shrimp broth, coconut milk and lemongrass.
Bring to a boil, then reduce heat to medium.
Add mushrooms and chicken and cook, uncovered, 4 minutes.
Add shrimp, fish sauce, lime juice and chilies.
Cook 2 to 3 minutes, or until shrimp are pink and curled.
Remove lemongrass.
Stir in green onions and cilantro and serve.

6 servings