Coconut Curry Shrimp Soup 🍤🥣

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1 tbsp vegetable oil
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1-inch piece of ginger, minced
• 1 tbsp red curry paste
• 1 can (14 oz) coconut milk
• 3 cups chicken or vegetable broth
• 1 tbsp fish sauce
• Juice of 2 limes
• 1 tsp brown sugar
• 1 cup baby spinach
• 1 red bell pepper, sliced
• Fresh basil or cilantro, for garnish
• Lime wedges, for serving
• Salt and black pepper, to taste

Instructions:

1. Sauté the Aromatics:
   Heat the vegetable oil in a large pot over medium heat. Add the onion, garlic, and ginger, and sauté for about 3 minutes until the onion softens and becomes fragrant.
2. Add the Curry Paste & Build the Broth:
   Stir in the red curry paste and cook for another minute. Then, pour in the coconut milk, broth, fish sauce, lime juice, and brown sugar. Stir well and bring the mixture to a gentle simmer.
3. Cook the Vegetables:
   Add the sliced red bell pepper and let it simmer for about 5 minutes, until it begins to soften.
4. Add Shrimp & Spinach:
   Add the shrimp to the pot and cook for about 5 minutes, or until they turn pink and are fully cooked. Stir in the baby spinach just before serving.
5. Adjust & Serve:
   Taste the soup and adjust the seasoning with salt and black pepper if needed. Garnish with fresh basil or cilantro and serve with lime wedges on the side.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Calories: ~300 kcal per serving
• Servings: 4

Enjoy your flavorful Coconut Curry Shrimp Soup! 🍜✨