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1
Shell and devein the shrimps, reserving all shells.
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2
Cut the shrimps in half lengthwise and refrigerate.
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3
Warm the butter in a large soup pot over high heat.
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4
Add the shrimp shells and, stirring constantly, continue to cook over high heat for 5 minutes.
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5
Cut the lemongrass stalks into 3 pieces and use the back of the knife to smash the thick end.
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6
Add to the shrimp shells, along with the shallots, onion, carrot, turmeric, chili pepper and ginger.
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7
Add 2 cups of cold water, reduce the heat to medium and continue cooking for 5 minutes.
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8
Add the chicken broth and simmer for 1 hour.
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9
Drain the broth, discarding the solids and reserving the broth.
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10
Return the soup pot to medium heat.
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11
Add the remaining butter and the mushroom slices.
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12
Stir and cook for 5 minutes until the mushrooms begin to soften.
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13
Add the broth and simmer for 30 minutes.
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14
Taste and adjust seasoning with salt and freshly ground black pepper.
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15
Cut the tofu into -inch cubes and add these, along with the shrimps, to the soup.
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16
Simmer for 5 minutes.
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17
Serve garnished with lemon slices and branches of cilantro and basmati rice on the side, which can be spooned directly into the soup at the table.
