Start by heating oil in a large pot. I use a 7qt oval dutch oven.
While oil is heating, dice onions. When finished, add diced onions and carrots to pot and saute until soft.
As onions and carrots saute, thinly slice mushrooms and chop cilantro.
Once onions and carrots are sauteed and soft, add in broth, coconut milk, and remaining ingredients except for shrimp.
Bring everything to a simmer/soft boil for about 20 minutes, then add in shrimp. Continue cooking for an additional 10 minutes or until the shrimp are thoroughly cooked.
Serve over thai vermicelli rice noodles (our favorite!) rice, or any asian pasta. Ramen would work wonderfully, too. Or serve as is for a keto/low carb/whole 30.