Ingredients

• 4 tablespoons fish sauce
• 1 (12 ounce) can coconut milk (Not the reduced fat kind. Fat makes it taste DELICIOUS!)
• 2 cups chicken stock (I use the chicken stock paste that comes in little jars. It has no MSG and is all-natural, without t)
• 2 cups water
• 2 sprigs lemongrass, root (two inch sprigs, chopped into tiny slices)
• 1 lime, juice of
• 4 garlic cloves (or more depending on your preference)
• 1 (8 ounce) package silken tofu, drained and cut into 1/2 inch cubes
• 1/2 cup shrimp
• 1 teaspoon red chili paste (I like Sriracha brand. Add more to taste.)
• 1/4 cup chopped cilantro (for garnish)
• 1/4 cup Thai basil, for garnish
• 1 tablespoon grated fresh gingerroot
• 1/2 cup mushroom (Any kind, such as white, shiitake, portobello, etc. I mostly use shiitake because I keep a giant con)
• 1 kaffir lime leaf (or other lime leaf, tossed in whole)