Spicy Thai-Flavor Soup

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Asian Chicken Stock:

1 (4-pound) free-range chicken

Reserved shells from shrimp, see below

6 scallions

4 cloves garlic

1 stalk lemongrass, lightly smashed, or zest of 1 lemon

1 tablespoon whole black peppercorns

1 (2-inch) piece fresh ginger, sliced thick

4 kaffir lime leaves, fresh or frozen, or juice and skin of 1 lime

2 serrano chiles, halved lengthwise

Soup:

1 recipe Asian Chicken Stock

1 (15-ounce) can straw mushrooms, drained and rinsed

2 limes, juice and skins

4 serrano chiles, halved lengthwise

1 teaspoon fish sauce, or more to taste

5 kaffir lime leaves, fresh or frozen, optional

Kosher salt

1 pound large shrimp, shelled and sliced in 1/2 lengthwise

2 tablespoons chopped fresh cilantro leaves, plus more for garnish

1 tablespoon Thai basil leaves or regular basil leaves