Thai Shrimp Coconut Curry Soup

1. Heat a medium pot over medium heat. When hot, add the curry paste and saute gently for 30 seconds to release its aromas. Add only 2 tablespoons of the coconut milk. Use a whisk to stir and melt the curry paste into the coconut milk. Add the remaining coconut milk, vegetable broth, salt and bring to a boil over high heat.

2. When soup is boiling, turn the heat to low. Taste and whisk additional curry paste if you would like it spicier. Salt to taste.

3. Add the tomatoes, bamboo shoots, mushrooms and the shrimp. Cook until the shrimp is cooked through, about 3-4 minutes. Stir in the lime juice and garnish with cilantro.