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## 🔪 **Instructions**
1. **Sauté the Curry Paste:**
In a large pot, heat the oil over medium heat. Add the red curry paste and sauté for 1–2 minutes until fragrant.
2. **Build the Broth:**
Stir in the broth and bring to a gentle boil. Add coconut milk, fish sauce, and brown sugar. Reduce heat and simmer for 5 minutes to let the flavors meld.
3. **Add Veggies & Shrimp:**
Add bell pepper and mushrooms. Cook for 3–4 minutes, then add shrimp. Simmer until shrimp are pink and opaque, about 2–3 minutes. Stir in spinach and lime juice just before removing from heat.
4. **Serve & Garnish:**
Ladle into bowls. Garnish with chopped cilantro and serve with lime wedges. Optionally, serve over rice noodles or jasmine rice for a more filling dish.
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## 🌶️ **Why You’ll Love This Recipe**
* **Fast and flavorful:** Ready in just 30 minutes
* **Restaurant-quality:** Bold, authentic Thai flavors
* **Customizable:** Use chicken, tofu, or extra veggies
* **Comfort in a bowl:** Creamy, spicy, and soul-warming
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## 👨🍳 Pro Tips
* **Spice it up:** Add fresh Thai chilies or a splash of sriracha for more heat.
* **Make it vegetarian:** Substitute shrimp with tofu and use vegetable broth.
* **Don’t overcook the shrimp:** Add them at the end so they stay tender and juicy.
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## 🥣 Final Thoughts
This **Thai Coconut Red Curry Soup with Shrimp** is the kind of dish that makes you feel like a chef in your own kitchen—with minimal effort and maximum flavor. It’s rich, aromatic, and comforting without being heavy. Perfect for chilly nights, rainy days, or anytime you want to treat yourself to something bold and beautiful in a bowl.
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