Coconut Curry Shrimp Soup

Heat vegetable oil in a large pot over medium heat. Add onion, garlic, and ginger. Sauté for about 3 minutes until softened and fragrant.
Build the Broth:

Stir in red curry paste and cook for 1 minute. Add coconut milk, broth, fish sauce, lime juice, and brown sugar. Bring to a gentle simmer.
Cook the Vegetables:

Add red bell pepper slices and simmer for 5 minutes, until they begin to soften.
Add Shrimp and Spinach:

Stir in shrimp and cook for 5 minutes, or until shrimp turn pink and are fully cooked. Add baby spinach just before serving, stirring until wilted.
Season and Serve:

Taste the soup and adjust with salt and pepper if needed. Garnish with fresh basil or cilantro, and serve with lime wedges on the side.