Chilled Tom Yum Noodle Soup

In a large pot over medium-low heat, bring the broth to a simmer. Add the lemongrass, garlic cloves, makrut lime leaves, ginger, and thai chili pepper to the pot, then cover and simmer for 20 minutes. Stir in the fish sauce, coconut milk (if using), and red curry paste (if using) until incorporated. Add the onion, tomatoes, and mushrooms. Increase the heat to a heavy simmer over medium heat, then add the shrimp. Cook for 3 to 5 minutes, then remove from heat. Stir in the lime juice, sugar, and cilantro leaves. Taste and add more lime juice if brightness is needed or sugar if sweetness is needed to balance. Let cool for an hour or so, then serve with noodles or rice of choice and some broken ice cubes. Alternatively, you can serve this as it was intended, hot, right from the pot once you’ve added the cilantro leaves.