Tom Yum Soup with Wild Mexican Shrimp - Aqua Star

Ingredients

• 12 oz. U-15 Mexican shrimp, peeled and deveined
• 3 sticks lemongrass, remove top woody portions and outer layer
• ¼ cup ginger, peeled
• 1 shallot, peeled
• 4 cloves garlic
• 1 Fresno chili or 2 bird’s eye chilis
• 3 Tbsp coconut oil
• 3 kaffir lime leaves
• 2 tomatoes, diced
• 2 cups vegetable stock
• 1 cup coconut milk
• 2 Tbsp soy sauce
• 2 tsp brown sugar
• 1 Tbsp fish sauce
• ¼ cup lime juice
• Salt to taste
• ½ cup Thai basil
• 1 lime, cut into wedges