This Thai soup is delicious: the creaminess of the coconut milk contrasts with the tanginess of lime juice and the umami from the fish sauce. Make it spicier if that’s how you like it, and it’s easily made vegetarian and/or vegan, see the note below.

Serves 6

6 c water or chicken broth or vegetable broth
1 stalk lemongrass, cut into 2” lengths (optional)
4 cloves garlic, minced
1⁄2 a small yellow onion, minced
1 carrot, thinly sliced
1 one-inch piece ginger, grated
4 makrut lime limes
1-2 T coconut aminos (or soy sauce)
1 1⁄2 T fish sauce (omit if vegan or use soy sauce)
2 T lime juice
12 medium shrimp, peeled and deveined (if very large, half lengthwise – or use tofu)
1⁄2 c cherry tomatoes, halved
1 c straw mushrooms or shiitake mushrooms, stems removed, sliced
1⁄2 zucchini, thinly sliced
1 can coconut milk
1 t chili garlic paste, or more to taste
1⁄4 t crushed red pepper flakes (optional)
2 green onions, sliced thinly, for garnish
3 T chopped cilantro

In a soup pot, heat the chicken broth. Add the lemongrass and boil 5 minutes to soften and infuse the broth with flavor. Lower the heat to simmer and add the garlic, onion, carrot, ginger, lime leaves, coconut aminos, fish sauce, and lime juice. Cook 5 minutes, then add the mushrooms and zucchini and continue to simmer soup 5 more minutes.

Add the shrimp and tomatoes and cook until shrimp are pink, about 3-4 minutes. Lower the heat and add coconut milk, chili paste, and red pepper flakes. Taste for seasoning, adding salt if needed, and more lime juice and/or fish sauce. Garnish with cilantro and green onions.

NOTE: To make the soup vegan/vegetarian, replace shrimp with firm tofu, and fish sauce with soy sauce. Instead of chicken broth, use vegetable broth or water.

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