Spicy Coconut Shrimp Soup

1 tablespoon vegetable oil or coconut oil
1 medium onion, finely chopped
3 cloves garlic, minced
1-inch piece of ginger, grated
1–2 red chilies, finely sliced (adjust for heat)
2 tablespoons red curry paste (or more, for a bolder flavor)
4 cups chicken or vegetable broth
1 can (14 ounces) coconut milk
1 tablespoon fish sauce (optional, for umami flavor)
Juice of 1 lime
1 teaspoon sugar

For the Shrimp and Vegetables:

1 pound large shrimp, peeled and deveined
1 red bell pepper, thinly sliced
1 cup mushrooms, sliced
1 cup baby spinach or bok choy, chopped
1/2 cup cherry tomatoes, halved
Optional: 1 cup cooked rice or rice noodles for a heartier meal

For Garnish:

Fresh cilantro leaves
Thinly sliced green onions
Extra lime wedges
Crushed peanuts or toasted coconut flakes (optional)

How to Make Spicy Coconut Shrimp Soup
Step 1: Sauté the Aromatics

Heat the vegetable oil in a large pot over medium heat.
Add the onion, garlic, and ginger. Cook for about 3–4 minutes, stirring frequently, until the onion is translucent and fragrant.
Stir in the red chilies and curry paste, cooking for another minute to release the flavors.

Step 2: Build the Broth

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