1. Pour stock into a deep cooking pot and turn heat to medium-high. 2. Add processed lemongrass to the pot, including the parts of the lemongrass stalk you didn't slice. Boil for 5 minutes, or until fragrant. 3. .Add garlic, chili, lime leaves, and mushrooms to broth. Continue cooking for another 5 minutes. 4. .Add shrimp, bell pepper, and cherry tomatoes (if using). Cook 5-6 minutes, or until shrimp is pink and plump. 5. Turn down the heat to low and add 1/2 can coconut milk plus fish sauce. Test-test the soup for spice and salt, adding more chili and/or fish sauce (instead of salt) as desired. If too sour for your taste, add 1 teaspoons brown sugar; if too salty, add a squeeze of lime juice. Add more coconut milk if you want your soup richer/creamier, or if it's too spicy for your taste. 6. .Serve in bowls with fresh coriander sprinkled over. Enjoy! ---------------------------------------------------------------------------
Nutrition
Ingredients
