Preparation:

Step 1: Sauté the Aromatics
In a large pot, heat the vegetable oil over medium heat. Add the finely chopped onion, minced garlic, minced ginger, and smashed lemongrass. Sauté for approximately 3 minutes or until the ingredients are fragrant and the onion has softened, enhancing the soup’s flavor base with a rich aroma.

Step 2: Add Liquids and Simmer
Pour in the coconut milk, chicken or vegetable broth, fish sauce, soy sauce, and fresh lime juice. Stir the mixture well to combine. Bring it to a gentle simmer and let it cook for about 10 minutes. This simmering allows the flavors of the broth to develop and meld together, creating a rich and aromatic base.

Step 3: Cook the Vegetables
Add the sliced mushrooms and red bell pepper to the pot. Let the soup continue to simmer for around 5 minutes, allowing the vegetables to soften. The mushrooms bring an earthy depth, while the bell pepper adds a touch of sweetness and a pop of color.

Step 4: Cook the Shrimp
Gently add the shrimp to the pot, cooking just until they turn pink, which takes about 3 minutes. Avoid overcooking, as this can make the shrimp tough. The shrimp should be tender and juicy, soaking up the soup’s flavors.

Step 5: Serve
Taste the soup, adding salt and black pepper as desired. Ladle it into bowls, garnishing with fresh basil for an herbal hint. Serve with lime wedges on the side for an extra burst of citrus.