Cozy up to a big bowl of this shrimp and noodle soup. The subtle spice and bright flavors are perfect this time of year!

Ingredients

• 2 tablespoons Tessemae’s Lemon Garlic
• 1 onion, halved and thinly sliced
• 1 stick lemongrass
• 2 Thai chili, thinly sliced
• 1 cup oyster mushrooms
• 2 bundles udon noodles
• 5 kaffir lime leaves
• 4 cups vegetable, chicken, or shrimp broth
• 1 tablespoon coconut sugar
• 2 teaspoons fish sauce
• 1 tablespoon roasted chili paste or tom yum paste (optional)
• 1⁄2 cup cherry tomatoes, halved
• 1 pound peeled and deveined large shrimp
• lime juice and cilantro, for serving

Directions

1. Heat Lemon Garlic in a large saucepan over medium. Add onions and cook until softened, 3-5 minutes. Add lemon grass, Thai chili and oyster mushrooms. Cook, stirring, until mushrooms are tender, about 10 minutes.
2. In the meantime, cook the udon noodles according to the package instructions. Set aside.
3. Add broth, kaffir lime leaves, sugar, fish sauce, and chili paste. Bring to a boil, reduce heat to a simmer. Add cherry tomatoes and cook until tender, about 5 minutes.
4. Add shrimp and simmer until cooked through, about 5 minutes more. Stir in noodles and serve hot, with lime juice and cilantro.