Place chicken carcass in a stockpot.

Add 9 cups of water, 1 cup of thinly sliced galangal, and 6 pounded stalks of lemongrass to the stockpot.

Roll and lightly crush 10 kaffir lime leaves with your hand, then add to the pot.

Bring the mixture to a boil over medium heat.

Reduce the heat and simmer for 45 minutes to 1 hour.

Strain the broth.

In a medium pot, bring 2 quarts of Thai chicken broth to a simmer over medium-high heat.

Add 1 cup of peeled and deveined shrimp, 2 cans (15 ounces each) of drained and rinsed straw mushrooms, and 8 roasted Thai red chili peppers.

Cook until the shrimp turns pink, approximately 1 minute.

Stir in 6 tablespoons of fish sauce, 6 tablespoons of lime juice, and 3 tablespoons of chili paste in soybean oil.

Garnish with 6 kaffir lime leaves and 6 sprigs of cilantro.