A silky, aromatic soup made with coconut milk, red curry paste, fresh shrimp, mushrooms, spinach, and bright lime for a comforting meal.

1 tablespoon coconut oil

1 large shallot or small onion, chopped

3 garlic cloves, minced

1 tablespoon fresh ginger, grated

3 to 4 tablespoons red curry paste (adjust to taste)

2 cups vegetable broth

1 (15 oz) can full-fat coconut milk

1 tablespoon low-sodium soy sauce (or tamari if gluten-free)

2 teaspoons fish sauce

1 tablespoon coconut sugar

1/2 teaspoon dried basil

Salt and pepper, to taste

1 pound large shrimp (peeled and deveined)

8 ounces mushrooms, very thinly sliced

4 cups baby spinach, roughly chopped

1 lime (half juiced, half cut into wedges)

Cooked rice, for serving

Chopped cilantro, for garnish

Cook Mode Prevent your screen from going dark

1. Heat coconut oil in a large soup pot over medium heat and cook the shallot until softened.

2. Stir in garlic and ginger until fragrant.

3. Add red curry paste and cook for 1 minute.

4. Pour in broth and stir in coconut milk, soy sauce, fish sauce, coconut sugar, dried basil, salt, and pepper.

5. Simmer for 10 minutes.

6. Bring soup to a boil and add shrimp, mushrooms, and spinach; cook until shrimp are opaque.

7. Stir in lime juice and remove from heat.

8. Serve with rice, lime wedges, and cilantro.

Adjust curry paste for desired spice level. Serve immediately for best texture.