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1
If making the stock, combine carrots, garlic, onion, thyme, and water in a large pot and bring to a boil, then lower to a simmer. Add shells and juices reserved from the shrimp. Cover and allow to simmer for at least half an hour. Strain liquids out and set aside.
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2
If not making the stock, bring pre-made stock to a boil, then lower to a simmer. Add shells and juices reserved from the shrimp. Cover and allow to simmer for at least half an hour. Strain liquids out and set aside.
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3
Separate seeds, if any, from tamarind paste and discard.
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4
Heat the oil in a small pan over medium heat. Stir in the ginger, lemon grass, pepper, tamarind paste for 1 minute.
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5
Slowly pour all but 1 cup of the stock over the mixture, stirring continually.
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6
Stir in the fish sauce; simmer for 15 minutes.
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7
Stir in the coconut milk, mushrooms, and cilantro; cook and stir until the mushrooms are soft.
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8
Add the shrimp; cook until no longer translucent (about 5 minutes).
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9
Stir in the lime juice and rice vinegar.
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10
In a separate bowl, stir the cornstarch gradually into the remaining stock. Add gradually to the pot while stirring continuously.
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11
Stir in the lime juice and rice vinegar.
