Thai Shrimp (Chili) Soup - cooking recipe

Ingredients

14 ounces light coconut milk
1 1/2 tablespoons chopped fresh ginger
2 -3 teaspoons chili paste with garlic
1 1/2 - 2 lbs uncooked shrimp, peeled (medium-size)
2 tablespoons all-purpose flour
3 tablespoons low sodium soy sauce
14 1/2 ounces diced tomatoes, undrained (I use ones with green chiles)
1/2 cup sliced green onion
2 tablespoons fresh lime juice
1/2 teaspoon brown sugar
1 1/2 cups fresh mushrooms, sliced (I use a mix of crimini and oyster)
chopped cilantro (for garnish, optional)

Preparation

Combine coconut milk, ginger and chili paste in a saucepan and bring to a boil. Add shrimp, reduce heat, and simmer for 3 minutes, or until shrimp is cooked through. Remove shrimp with a slotted spoon.
Combine flour and soy sauce in a small bowl, and stir with a whisk, then add to coconut milk in saucepan.
Add tomatoes, green onion, lime juice and sugar, then bring to a boil, stirring constantly. Reduce heat and simmer for 5 minutes until mixture thickens slightly, stirring occasionally.
Stir in mushrooms and cook for 2 minutes.
Return the shrimp to the pan and cook until thoroughly heated.
Serve sprinkled with cilantro, if desired.