Sauté the Aromatics:

Heat coconut oil in a large pot over medium heat.

Add the onion and cook for 3-4 minutes until softened.

Stir in the garlic, ginger, red chili, and red curry paste. Cook for 1-2 minutes, stirring constantly, until fragrant.

Build the Soup Base:

Add the coconut milk and chicken broth to the pot. Stir to combine.

Stir in the ground turmeric, fish sauce (if using), lime juice, and brown sugar (if using). Bring the soup to a simmer.

Cook the Shrimp:

Add the shrimp to the simmering soup and cook for 3-4 minutes, or until the shrimp are opaque and cooked through. Stir occasionally.

Taste the soup and adjust seasoning with salt and pepper. If the soup is too spicy, add a little more sugar or lime juice to balance.

Serve:

Ladle the soup into bowls, ensuring shrimp are evenly distributed.

Garnish with fresh cilantro and serve with lime wedges on the side.

Serving Suggestions:

Serve with jasmine rice or a side of crusty bread to soak up the flavorful broth.

A side of sautéed greens, like bok choy or spinach, would pair nicely with the soup.

Tips:

Adjust the heat by adding more or less red chili or curry paste.

You can make the soup ahead and store it in the fridge for up to 2 days. Reheat gently.

For a heartier soup, add vegetables like bell peppers, mushrooms, or zucchini.

Spicy Coconut Shrimp Soup is a delicious, warming dish that combines rich coconut milk, aromatic spices, and tender shrimp for a perfect balance of heat and creaminess. Ideal for a cozy dinner or a flavorful starter!