Step 1

Place the dried chiles in a heat-proof bowl and pour 2 cups of boiling water over them. Cover (I just put a plate on top of the bowl) and let stand for 15 minutes or so.

Step 2

In a stockpot or Dutch oven, heat the oil over medium heat. Add the potatoes and carrots and cook, stirring frequently, until they begin to soften and brown, about 5 minutes.

Step 3

Meanwhile, in a food processor or blender, combine the onion, garlic, and the soaked chiles along with their soaking liquid. Process until smooth.

Step 4

Add the shrimp stock (or fish stock or water) to the pot along with the chile purée, salt, pepper, and bay leaf.

Step 5

Bring to a boil and then reduce the heat to medium-low and simmer for about 10 minutes, until the vegetables are tender.

Step 6

Add the shrimp and cook until they are opaque and cooked through, about 3 minutes.

Step 7

Just before serving stir in the lime juice and ¼ cup of the cilantro.

Step 8

Serve hot, garnished with the remaining cilantro.