Tom yum soup with shrimp

2 tbsp Tom Yum paste (Blue Elephant) 1 tbsp oil 400 ml shrimp or vegetable stock 200 ml full-fat coconut milk 100 ml coconut cream 300 g cleaned shrimp 150 g sliced mushrooms 2 kaffir lime leaves 1-2 chilies (optional) 2 tbsp fish sauce 1 tsp coconut sugar Juice of 1 lime Fresh coriander