Step 1

Prep lemongrass by chopping off the bottom and the spiky tops. Peel off the tough outer green layer to reveal the softer whitish/green part. Press the stalks with the side of your knife to bruise, then cut them into thirds.

Step 2

Heat vegetable in a large stock pot over medium heat. Add red curry paste, lemongrass and onions and sauté for 2 minutes. Add garlic and sauté 30 seconds.

Step 3

Add the rest of the soup ingredients through the pepper (up to the "add later" ingredients). Cover and bring to a boil, then lower heat to medium-low. Gently simmer, covered, for 10 minutes.

Step 4

After 10 minutes, strain the broth by transferring to a colander over a pot then return the broth to the soup pot.

Step 5

Stir in lime juice, mushrooms, tomatoes and shrimp. Simmer 2-3 additional minutes or until shrimp is cooked through.

Step 6

Taste and add additional lime juice for more sour/citrus, more chili sauce for more heat, more sugar for sweeter/less tangy, more fish sauce for saltier etc. Garnish individual servings with cilantro.