Directions:
Sauté Aromatics: Heat the vegetable oil in a large pot over medium heat. Add the onion, garlic, and ginger. Sauté for about 3 minutes until the onion softens and the mixture is fragrant.
Add Curry Paste and Build the Broth: Stir in the red curry paste and cook for another minute. Pour in the coconut milk, broth, fish sauce, lime juice, and sugar. Bring the mixture to a gentle simmer.
Cook the Vegetables: Add the sliced red bell pepper and simmer for about 5 minutes, until it begins to soften.
Add Shrimp and Spinach: Add the shrimp to the pot, cooking for about 5 minutes until they turn pink and are cooked through. Stir in the spinach just before serving.
Adjust and Serve: Taste and adjust seasoning with salt and pepper if needed. Garnish with fresh basil or cilantro and serve with lime wedges on the side.
This Coconut Curry Shrimp Soup brings together a balance of creamy coconut milk, zesty lime, aromatic curry, and tender shrimp for a warming, restaurant-quality dish you can enjoy at home.
