Spicy Coconut Shrimp Soup

In a large pot, heat the coconut oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened. Add the minced garlic and grated ginger, cooking for an additional minute until fragrant.

Step 2: Add the Curry Paste and Liquids
Stir in the red curry paste and cook for another 1-2 minutes, allowing the flavors to meld. Pour in the coconut milk, chicken broth, and water. Bring to a simmer over medium heat, stirring occasionally.

Step 3: Cook the Shrimp
Add the shrimp to the pot and cook for 3-5 minutes, or until they turn pink and opaque. Season with soy sauce (or fish sauce), lime juice, and brown sugar if using. Adjust seasoning with salt if necessary.

Step 4: Simmer and Serve
Simmer the soup for another 2-3 minutes, then remove from heat. Taste and adjust the balance of heat and sweetness if needed, adding more curry paste, lime juice, or sugar.

Step 5: Garnish and Serve
Ladle the soup into bowls and garnish with fresh cilantro, lime wedges, and chili flakes or red chilies if desired.

Serving and Storage Tips:

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