Spicy Coconut Shrimp Soup: A Bold and Flavorful Delight

Heat coconut oil (or olive oil) in a large pot over medium heat. Add the chopped onion and sauté for about 5 minutes, until softened and translucent.

Add Garlic and Ginger:
Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.

Incorporate Curry Paste and Spices:
Add the red curry paste, turmeric, cumin, coriander, and chili flakes. Stir well to coat the onion and garlic mixture with the spices. Cook for about 2-3 minutes to deepen the flavors.

Add Liquids:
Pour in the coconut milk and chicken broth, and stir to combine. Bring the soup to a gentle simmer, and cook for 10-15 minutes to allow the flavors to meld together.

Cook the Shrimp:
While the soup is simmering, heat a separate pan over medium-high heat. Add olive oil, and once hot, add the shrimp. Cook for about 2-3 minutes per side until pink and opaque. Drizzle with lemon juice and set aside.

Combine and Finish the Soup:
Add the cooked shrimp to the soup. Stir in soy sauce (or tamari), and adjust seasoning with salt and pepper to taste. Let the soup simmer for an additional 2-3 minutes to heat through.

Serve and Garnish:
Ladle the soup into bowls and garnish with fresh cilantro and a squeeze of lime for added freshness.

Serving and Storage Tips:

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