Thai coconut soup

Remove veins and butterfly 1/2 pound of shrimps before marinade them with lemon grass, garlic and fish sauce. Use white (button) mushrooms without stems for this soup. Cut the mushroom into four parts and precook the mushroom pieces in boiling water for about 1 minute. Remove the mushroom from water and set them aside. Discard the water from the pot and reuse it to stir-fry shallots, chopped lemongrass, kaffir lime leaves and curry paste in a medium heated oil. Add 4 cup of low salt chicken broth into the pot and stir it continually until boil. Add in shrimps, precooked mushrooms, fish sauce, coconut milk and tom yum paste. Cook until the shrimps turned pink. Can replace shrimp with white meat chicken.