Light Thai Coconut Soup - cooking recipe

Ingredients

1 lb medium shrimp, peeled and deveined, reserving shells and juices
1 carrot, roughly chopped
2 garlic cloves, peeled and crushed
1/4 onion, roughly chopped
1 teaspoon thyme leaves
4 cups water
1 tablespoon oil, sesame
2 tablespoons ginger, freshly grated
2 tablespoons pickled ginger, pickled (optional)
1 stalk lemongrass, chopped (or 2 tablespoons lemon grass paste)
1 serrano pepper, diced, retaining seeds
1 tablespoon tamarind paste
3 tablespoons fish sauce
3 (13 1/2 ounce) cans light coconut milk
1 lb mushroom, shiitake, sliced (stems removed)
2 tablespoons fresh lime juice
1 ounce fresh cilantro
1 ounce rice vinegar
4 tablespoons cornstarch

Preparation

If making the stock, combine carrots, garlic, onion, thyme, and water in a large pot and bring to a boil, then lower to a simmer. Add shells and juices reserved from the shrimp. Cover and allow to simmer for at least half an hour. Strain liquids out and set aside.
If not making the stock, bring pre-made stock to a boil, then lower to a simmer. Add shells and juices reserved from the shrimp. Cover and allow to simmer for at least half an hour. Strain liquids out and set aside.
Separate seeds, if any, from tamarind paste and discard.
Heat the oil in a small pan over medium heat. Stir in the ginger, lemon grass, pepper, tamarind paste for 1 minute.
Slowly pour all but 1 cup of the stock over the mixture, stirring continually.
Stir in the fish sauce; simmer for 15 minutes.
Stir in the coconut milk, mushrooms, and cilantro; cook and stir until the mushrooms are soft.
Add the shrimp; cook until no longer translucent (about 5 minutes).
Stir in the lime juice and rice vinegar.
In a separate bowl, stir the cornstarch gradually into the remaining stock. Add gradually to the pot while stirring continuously.
Stir in the lime juice and rice vinegar.