This is a wonderful recipe. I TOTALLY agree with Dranoel...if you like heat, this recipe is in need of some siracha chili sauce. But I didn't add it to the recipe, because it's just as easy to add to the soup at serving...a lot of people don't like super spicy. I made a few changes...I used 2 small diced shallots along with the garlic. I couldn't find fresh lemon grass at my local grocer, so I used a combination of pureed lemon grass out of the squeeze tube (which I sauteed with the garlic and shallot) and dried lemon grass, which I added as well with the broth. I didn't have any fresh mushrooms on hand, so I used a 1oz bag of dried porchini mushrooms. While the soup was simmering, I added shredded carrots, green beans, 1 chopped red bell pepper and 1 1/2 cup of shelled edamame beans. I used Light Coconut Milk. Instead of adding shrimp, I opted to keep this recipe vegetarian, and finished off with the fresh spinach and green onion. This one is a versatile soup - a KEEPER!
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This is a wonderful recipe. I TOTALLY agree with Dranoel...if you like heat, this recipe is in...