Easy Cambodian Coconut Shrimp Soup (Ready in 30 Minutes)

Ingredients

• 2 stalks lemongrass, tender pale centers thinly sliced
• 1 tablespoon chopped fresh turmeric, or 1 teaspoon ground turmeric
• 1 tablespoon chopped fresh ginger or galangal
• 1 medium shallot, chopped
• 3 cloves garlic, chopped
• 2 makrut lime leaves, center ribs removed, thinly sliced
• 1 tablespoon neutral oil
• 1 can (13.5 oz / 400 ml) full-fat coconut milk, unshaken if possible
• 3 cups (720 ml) chicken, seafood, or vegetable stock
• 1 tablespoon fish sauce, plus more to taste
• 1 teaspoon brown sugar or palm sugar
• 1 teaspoon chile paste or sambal, optional
• 8 oz (225 g) green beans, trimmed and cut into 2-inch pieces
• 1 cup (150 g) cherry tomatoes, halved
• 1 lb (450 g) large shrimp, peeled and deveined
• 1 tablespoon fresh lime juice, plus wedges for serving
• 1/2 cup fresh Thai basil or sweet basil leaves
• Cooked jasmine rice, for serving