Ingredients for Jessi Kha Soup

• 8 cup filtered water
• 2 13 ounce cans light unsweetened coconut milk
• 1 5.4 ounce unsweetened coconut cream
• 1 vegetable bouillon - garden veggie (vegan)
• 4 tbsp fish sauce (leave out for vegan option)
• 2 large limes juiced
• 2 tbsp red chili paste
• 1 tsp cayenne pepper
• 1 sprig of lemongrass root diced
• 2 tbsp fresh ginger grated
• 6 cloves garlic diced
• 1/4 cup fresh cilantro (remove stems and chop)
• 1/2 red onion diced
• 1 (12 ounce) package silken firm tofu cut into 1-inch pieces
• 3/4 pound shrimp without peels (leave out for vegan option)
• 3/4 pound shiitake mushrooms