1. Prepare the Aromatics:
Heat the coconut oil in a large pot over medium heat.
Add the onion and sauté for 3–4 minutes until soft and translucent.
Stir in the garlic, grated ginger, red chili, turmeric, and red curry paste, cooking for 1–2 minutes until fragrant.
2. Build the Broth:
Pour in the coconut milk and broth, stirring to combine.
Bring the soup to a gentle simmer, allowing the flavors to meld for about 5–7 minutes.
3. Cook the Shrimp:
Add the shrimp to the pot and simmer for 3–5 minutes, or until the shrimp turn pink and are cooked through.
Stir in the fish sauce (if using) and the lime juice.
4. Add the Greens (Optional):
If using baby spinach, stir it in during the last 1–2 minutes of cooking, allowing it to wilt.
5. Serve and Garnish:
Ladle the soup into bowls.
Garnish with fresh cilantro, sliced green onions, and a squeeze of lime juice for extra zing.
Tips & Variations:
Control the Heat: Adjust the amount of red chili or red curry paste to match your heat preference.
Add More Veggies: Feel free to include mushrooms, snap peas, or bell peppers for added texture and flavor.
Make It Vegan: Replace the shrimp with tofu or extra vegetables and use vegetable broth for a fully plant-based option.
Why You'll Love It:
This Spicy Coconut Shrimp Soup is the perfect balance of creamy, tangy, and spicy. Whether served as a light meal or paired with jasmine rice for a hearty dinner, it’s sure to become a household favorite. 🌟