INGREDIENTS
4 stalks
lemongrass
2 tbsps
coconut oil
1/2
onion
1 tbsp
ginger
1 tbsp
thai chili paste
4 cups
chicken stock
2 cups
water
2 tbsps
fish sauce
1
juice of lime
14 1/2 ozs
coconut milk
1 lbs
shrimp
1 cup
mushrooms
1 small
tomato
1 serving
salt and pepper
1 serving
cilantro and lime wedges