Roughly chop ⅛ oz of dried shiitake mushrooms. Place them in a small bowl and cover with about ½ cup water (or 1 cup for 4 servings). Let soak for at least 5 minutes, or until softened. Reserve the soaking liquid.

Cut 1 unit of red bell pepper into strips about ¼ inch thick. Halve the strips widthwise. Trim and thinly slice 1 whole scallion.

Rinse 10 oz shrimp and pat dry with paper towels. Heat 1½ tablespoons cooking oil in a large pot over medium-high heat. Add the prepared bell pepper and yellow onions & ginger (4 oz). Season with about half the chili flakes, ½ teaspoon salt (or 1 teaspoon for 4 servings), and a pinch of pepper. Cook for 2-3 minutes, or until the bell pepper begins to soften, stirring occasionally.

Add the prepared shrimp to the hot pot. Season with salt and pepper. Cook for 1-2 minutes, or until the shrimp begin to turn pink, stirring occasionally.

Add the soaked mushrooms (along with the reserved soaking liquid) and 7 oz vegetable broth with citrus juice & fish sauce to the pot. Cook for 1-2 minutes, or until the broth is warmed through, stirring occasionally. Add 10 oz coconut milk. Stir to combine. Bring to a boil, then reduce the heat to medium. Cook for 4-6 minutes, or until the shrimp are fully cooked, stirring occasionally.

Divide the Thai-style coconut shrimp soup between bowls. Garnish with sliced scallion, 1 tsp black sesame seeds, and the remaining chili flakes to taste. Enjoy!