Savory Thai Coconut Shrimp Soup

Ingredients

• 1 tablespoon vegetable oil
• 1 medium onion chopped
• 3 cloves garlic minced
• 1 tablespoon fresh ginger grated
• 1-2 tablespoons red curry paste
• 4 cups chicken broth
• 1 can coconut milk
• 1 pound shrimp peeled and deveined
• 1 tablespoon fish sauce
• 2 tablespoons lime juice freshly squeezed
• 1 cup mushrooms sliced
• 1 cup cherry tomatoes halved
• 1 cup baby spinach leaves
• 1/4 cup fresh cilantro chopped
• 1 red chili sliced (optional)

Instructions

1. 1 Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.
2. 2 Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
3. 3 Add the red curry paste and cook for 1-2 minutes, stirring constantly to release its flavors.
4. 4 Pour in the chicken broth and bring to a simmer. Stir in the coconut milk and return to a gentle simmer.
5. 5 Add the shrimp to the pot and cook until they turn pink and opaque, about 3-4 minutes.
6. 6 Stir in the fish sauce, lime juice, sliced mushrooms, and cherry tomatoes, cooking for another 2-3 minutes.
7. 7 Add the baby spinach leaves and cook until just wilted, about 1 minute.
8. 8 Remove the pot from heat and stir in the chopped cilantro. Adjust seasoning with salt if necessary.
9. 9 Ladle the soup into bowls, garnish with sliced red chili if desired, and serve hot.