Spicy Thai Coconut Shrimp Soup (Tom Yum-Style)

Ingredients

• 12 oz Shrimp (peeled, deveined)
• 1 cup Coconut milk (unsweetened)
• 2 cups Chicken or vegetable broth
• 2 tbsp Lime juice
• 1 tbsp Lemongrass paste(optional)
• 2 cloves Garlic (minced)
• 1 tsp Ginger (grated)
• 1 tbsp Red chili paste (or Thai chili paste)
• 1 tbsp Fish sauce (or soy sauce)
• 1 tsp Brown sugar (optional, to balance)(optional)
• 6 oz Mushrooms (sliced, optional)(optional)
• 2 tbsp Cilantro (chopped)(optional)

Instructions

1. 1

   Prep (10 minutes): Mince the garlic, grate the ginger, slice any mushrooms, and juice the limes. Pat shrimp dry.

2. 2

   Cook (20 minutes): In a pot over medium-high heat, combine broth, coconut milk, lemongrass paste (if using), garlic, ginger, and chili paste. Bring to a gentle simmer.

3. 3

   Add mushrooms (if using) and simmer for 5 minutes, then add shrimp. Cook until shrimp turn pink and opaque, about 3–5 minutes.

4. 4

   Finish: Stir in fish sauce (and brown sugar if using). Turn off heat and add lime juice. Taste and adjust chili or saltiness. Garnish with cilantro and serve.