Thai Coconut Red Curry Soup with Shrimp

Instructions:

1. Prepare the Soup Base:
   • Heat the olive oil or coconut oil in a large pot over medium heat.
   • Add the onion and cook until softened, about 4-5 minutes.
   • Stir in the garlic, ginger, and red curry paste, and cook for an additional 1-2 minutes, until fragrant.
2. Add Liquids and Vegetables:
   • Pour in the coconut milk and chicken broth, stirring to combine.
   • Add the soy sauce or fish sauce, lime juice, and brown sugar (if using). Stir and bring to a simmer.
   • Add the sliced mushrooms, bell pepper, and carrots to the pot. Let it cook for about 5-7 minutes until the vegetables are tender.
3. Cook the Shrimp:
   • While the soup is simmering, heat a separate pan over medium heat and add the olive oil or coconut oil.
   • Season the shrimp with salt and pepper and cook them in the pan for 2-3 minutes per side, until they turn pink and are cooked through.
   • Remove from heat and set aside.
4. Assemble the Soup:
   • Once the vegetables in the soup are tender, add the cooked shrimp to the soup and stir gently.
   • Add the baby spinach or kale (if using) and cook for another 2-3 minutes until wilted.
5. Taste and Adjust:
   • Taste the soup and adjust the seasoning, adding more lime juice, soy sauce, or fish sauce if needed.
6. Serve:
   • Serve the soup hot, garnished with fresh cilantro and lime wedges.
   • Optionally, you can serve it over cooked rice or rice noodles for a more filling meal.

Enjoy your comforting and flavorful Thai Coconut Red Curry Soup with Shrimp!