Spicy Thai Lemongrass Shrimp Soup

Spicy Thai Lemongrass Shrimp Soup 

1 tsp. coconut oil
4 oz. wild mushrooms, sliced
2 tsp. freshly grated ginger
3-4 mini sweet peppers, sliced
1 stalk lemongrass, thinly sliced
pinch of sea salt
2 cups water or broth (veggie or fish is best)
1 tsp. sugar-free fish sauce (Red Boat)
1 tsp. red chili paste
1/3 lb. large shrimp, peeled and deveined
juice of 1 lime

1/4 cup fresh cilantro

In a medium stockpot, heat the coconut oil over medium-low heat. Add the mushrooms, ginger peppers, lemongrass, and salt. Stir and cook for a minute or two, coating everything in the oil and allowing the mushrooms to release their juice.

Add the water or broth (broth = much richer and more delicious), fish sauce, chili paste, and shrimp. Allow to simmer for about 10 minutes.

Add the lime juice and cilantro.

Remove from heat and allow to sit at least 10 minutes before serving (overnight is even better).