Simmer: Add the broth ingredients along with 1/2 cup water to a pot and let simmer over medium-low heat for 10-15 minutes. At this point, you can fish the lime leaves and ginger out or just serve around them later.

Finish: Add the mushrooms, Thai chili paste, tomatoes, red bell peppers, and fish sauce. Let it cook for 5 minutes before adding the shrimp. Add the shrimp then slowly pour in the ½ cup of evaporated milk and let it heat for about 2 minutes. Taste and adjust with more if you want it creamier. The soup shouldn't come to a simmer at all now, you just want everything to heat through without bubbling. Turn the stove off when you see that the shrimp have cooked and the broth is warm. Stir in the cilantro and start with 2 tablespoons of lime juice. Taste and adjust with more as desired!

Serve: Add noodles to your bowl and top with prepared tom yum soup. Top with soft boiled eggs, sliced lime wedges, sliced red peppers, more cilantro and anything else you like in your ramen bowl!