Method
Step 1: Sauté the Aromatics
- Heat the oil in a large pot over medium heat.
- Add the chopped onion and sauté until soft and translucent (about 3-4 minutes).
- Stir in the garlic, ginger, and curry paste, cooking for another minute until fragrant.
Step 2: Add the Liquids and Vegetables
- Pour in the coconut milk and broth, stirring to combine with the curry paste.
- Add the red bell pepper slices and bring the mixture to a gentle simmer.
Step 3: Cook the Shrimp
- Add the shrimp to the pot and cook for 3-5 minutes, or until the shrimp turn pink and opaque. Be careful not to overcook.
Step 4: Add Spinach and Seasonings
- Stir in the baby spinach or kale, allowing it to wilt into the soup.
- Add the fish sauce (if using), lime juice, and season with salt and pepper to taste.
Step 5: Serve and Garnish
- Ladle the soup into bowls and garnish with fresh cilantro, red chili slices, or a wedge of lime. Serve warm and enjoy!
Why You’ll Love This Soup
- Quick and Easy: With just a few steps, you can have a hearty and flavorful soup ready in under 30 minutes.
- Rich and Creamy: The coconut milk makes it luxuriously smooth, while the curry paste packs a punch of flavor.
- Customizable: Swap the shrimp for chicken or tofu, add your favorite veggies, or adjust the spice level to suit your taste.
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