1-Let’s dive into making this Spicy Coconut Shrimp Soup it’s as fun as it is rewarding! Start by prepping your ingredients to keep things smooth and stress-free in the kitchen. First, gather and measure everything so you’re not rushing around later.

2-In a large pot over medium heat, sauté the coconut oil, chopped shallot or onion, minced garlic, and grated ginger until they’re fragrant and golden. Then, stir in the red curry paste to wake up those spicy notes before slowly adding the chicken broth, full-fat coconut milk, tamari or soy sauce, fish sauce, coconut sugar, dried basil, salt, and pepper. Let this mixture simmer gently to blend the flavors into a rich base.

3-Once simmering, toss in the sliced mushrooms and chopped baby spinach, letting them cook until tender. Add the jumbo shrimp next and cook for a few minutes until they turn pink and opaque. Finally, squeeze in the juice from half a lime, give it a good stir, and serve hot over cooked rice with lime wedges and chopped cilantro on top. It’s that simple, and you can adjust the spice as you go for a personalized touch.