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Peel and devein shrimp, reserving shells. Combine shrimp shells
and 6 cups water in a Dutch oven; bring to a simmer. Cook 1 hour.
Strain broth through a sieve into a bowl; discard solids. Combine
broth and remaining 3 1/2 cups water in a large saucepan; bring to
a boil. Add galangal, lemongrass, and kaffir lime leaves to pan;
simmer 10 minutes. Strain broth mixture through a sieve into a
bowl; discard solids. Return broth mixture to pan. Add mushrooms,
chili paste, fish sauce, and chiles; bring to a boil. Stir in
shrimp, green onions, and cilantro; cook 3 minutes or until shrimp
are done. Discard chiles. Stir in fresh lime juice. Ladle 2 cups
soup into each of 4 bowls; sprinkle evenly with peanuts. Serve
with lime wedges.
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