A delightful Thai-inspired soup with a spicy and creamy coconut base, loaded with shrimp and fresh vegetables.
In a large saucepan, combine the coconut milk, ginger, and chili paste. Heat until it starts to boil.
Stir occasionally to prevent the coconut milk from sticking to the pan.
Add the shrimp to the saucepan. Reduce the heat and let it simmer until the shrimp turns pink and is cooked through. Remove the shrimp with a slotted spoon and set aside.
Be careful not to overcook the shrimp to keep them tender.
In a small bowl, mix the cornstarch and soy sauce until smooth. Stir this mixture into the saucepan.
Ensure the cornstarch is fully dissolved to avoid lumps.
Add the tomatoes, green onion, lime juice, and brown sugar to the saucepan. Bring the mixture to a boil while stirring constantly, then reduce the heat and let it simmer until it thickens slightly.
Taste and adjust the seasoning if needed.
Stir in the mushrooms and cook for a few minutes until they are tender.
Use fresh mushrooms for the best flavor and texture.
Return the shrimp to the saucepan and cook until everything is heated through.
Gently stir to avoid breaking the shrimp.
Serve the soup hot, garnished with fresh cilantro.
Serve with a wedge of lime for an extra burst of freshness.
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