thai coconut shrimp soup

Ingredients

• 1 1/2 tablespoons coconut oil
• 1 cup white onions, finely sliced (lyonnaise cut)
• 1 1/2 cups oyster mushrooms, sliced
• 4 large garlic cloves, pressed
• 1 tablespoon ginger, minced
• 1 tablespoon red thai curry paste
• 2 stalks lemongrass, outer layers removed, bruised and halved
• 2 large bird's eye chilies, stemmed and smashed
• 4 cups low-sodium chicken broth
• 1 can (14 oz./398 ml) coconut milk
• 2 tablespoons freshly squeezed lime juice
• 1 1/2 tablespoons fish sauce
• 1 tablespoon coconut sugar (substitute brown or palm sugar)
• 1 teaspoon lime zest
• 1 pound shrimp or prawns, peeled and deveined
• 2/3 cup cherry tomatoes, halved
• 1 tablespoon cornstarch (mixed with 1/2 cup cold water)
• 2 tablespoons roughly chopped cilantro, for garnish
• 4 lime wedges, for serving