Burmese Mushroom Soup with Shrimp

In a dry skillet over medium heat, toast the chickpea flour, stirring constantly, until it turns golden and aromatic, about 3 minutes. Remove from heat and set aside.

In a large soup pot, heat vegetable oil over medium heat. Add shallots, garlic, and ginger; sauté until fragrant and softened, about 3 minutes.

Add sliced mushrooms to the pot and cook, stirring occasionally, until they release their liquid and start to brown, about 5 minutes.

Stir in turmeric and bruised lemongrass stalks. Pour in water or broth and fish sauce. Bring to a boil, then reduce heat and simmer for 15 minutes to meld flavors.

Whisk the toasted chickpea flour with a few tablespoons of water to form a smooth slurry. Stir the slurry into the simmering soup and cook for 2 minutes, until slightly thickened.

Add the shrimp to the pot and cook just until pink and opaque, about 2-3 minutes. Remove from heat.

Remove lemongrass stalks. Ladle soup into bowls, garnish with fresh cilantro and a squeeze of lime. Serve hot.