Savory Thai Coconut Shrimp Soup

Ingredients

• 1 tablespoon vegetable oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 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 cup fresh cilantro, chopped
• 1 red chili, sliced (optional)

Method

1. 01
   Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.
2. 02
   Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
3. 03
   Add the red curry paste and cook for 1-2 minutes, stirring constantly to release its flavors.
4. 04
   Pour in the chicken broth and bring to a simmer. Stir in the coconut milk and return to a gentle simmer.
5. 05
   Add the shrimp to the pot and cook until they turn pink and opaque, about 3-4 minutes.
6. 06
   Stir in the fish sauce, lime juice, sliced mushrooms, and cherry tomatoes, cooking for another 2-3 minutes.
7. 07
   Add the baby spinach leaves and cook until just wilted, about 1 minute.
8. 08
   Remove the pot from heat and stir in the chopped cilantro. Adjust seasoning with salt if necessary.
9. 09
   Ladle the soup into bowls, garnish with sliced red chili if desired, and serve hot.