Thai Coconut Shrimp Tom Yum

Thai Coconut Shrimp Tom Yum

Ingredients:

• 1 tablespoon vegetable oil

• 2 tablespoons red curry paste

• 3 cups chicken broth

• 1 can (400 ml) coconut milk

• 1 tablespoon fish sauce

• 1 tablespoon soy sauce (optional)

• 1 tablespoon brown sugar

• Juice of 1–2 limes

• 2 stalks lemongrass, smashed and cut into pieces

• 3–4 kaffir lime leaves (optional but authentic)

• 1-inch piece of fresh galangal or ginger, sliced

• 2–3 red chili peppers, sliced (adjust to spice preference)

• 200–250 grams (about 1/2 lb) raw shrimp, peeled and deveined

• 1 cup mushrooms, sliced (shiitake or button work well)

• Fresh cilantro and Thai basil for garnish

• Lime wedges for serving