THAI COCONUT SHRIMP SOUP | Just A Pinch Recipes

Ingredients

• 1 1/2 tablespoon(s) coconut oil
• 1 cup(s) white onions, finely sliced (lyonnaise cut)
• 1 1/2 cup(s) oyster mushrooms, sliced
• 4 large garlic cloves, pressed
• 1 tablespoon(s) ginger, minced
• 1 tablespoon(s) red thai curry paste
• 2 stalk(s) lemongrass, outer layers removed, bruised and halved
• 2 large bird's eye chilies, stemmed and smashed
• 4 cup(s) low-sodium chicken broth
• 1 can(s) (14 oz./398 ml) coconut milk
• 2 tablespoon(s) freshly squeezed lime juice
• 1 1/2 tablespoon(s) fish sauce
• 1 tablespoon(s) coconut sugar (substitute brown or palm sugar)
• 1 teaspoon(s) lime zest
• 1 pound(s) shrimp or prawns, peeled and deveined
• 2/3 cup(s) cherry tomatoes, halved
• 1 tablespoon(s) cornstarch (mixed with 1/2 cup cold water)
• 2 tablespoon(s) roughly chopped cilantro, for garnish
• 4 lime wedges, for serving