Yummy in my Tummy Shrimp Tom Yum

INGREDIENTS (makes 4 servings)

2 shallots, minced

3 stalks fresh lemongrass

1/2 inch piece ginger root, peeled

1/2 lb whole raw shrimp with shell on, patted dry with paper towel 

1 tbsp coconut oil

1 tbsp Thai chili oil (or 2 thai chili peppers, minced)

7 kaffir lime leaves

1/2 tsp salt 

1 tbsp fish sauce

227g mushrooms, sliced (cremini / button/ oyster / shiitake / shimeji) 

250g frozen asian vegetable medley

3 cups no salt added chicken/vegetable broth

1 lime, juiced

PROCEDURE

1. Prepare the aromatics. Trim the tip and root ends of the lemongrass and remove any tough outer layers. Cut into 1-inch pieces. Using a meat mallet, smash the lemongrass, pieces and ginger. Set aside. 
2. Heat a pot over medium heat. Once hot, add oil and raw shrimp.
3. Sauté the shrimp to release their flavor and cook until just red in colour. Transfer the shrimp onto a plate. 
4. Into the pot, add in the shallots, lemongrass, ginger, chili oil, lime leaves and salt. Sauté for 1 minute before adding in the fish sauce, mushrooms, vegetables, shrimp and broth. 
5. Cover the pot with a lid and bring to a boil.
6. Remove from heat and stir in the lime juice.

NOTES: You can serve with additional lime wedges, scallions or cilantro before serving.

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