- 1 Heat chicken broth in large saucepan on medium-high heat. Stir in Lemongrass Paste and bring to boil. Cook 5 minutes, or until fragrant. Reduce heat to low; simmer 5 minutes.
- 2 Add Garlic Paste, Thai chili, lime leaves and mushrooms to broth. Simmer 5 minutes longer.
- 3 Add shrimp and cherry tomatoes. Simmer 5 to 6 minutes, or just until shrimp turns pink.
- 4 Stir in coconut milk, fish sauce, Cilantro Paste and lime juice until well blended and heated through. Serve hot.