Preparation:

Step 1: Sauté Aromatics

• Begin by heating the vegetable oil in a large pot over medium heat. Once the oil is hot, add the finely chopped onion, minced garlic, and minced ginger. Sauté the mixture for about 3 minutes, or until the onion softens and becomes translucent. You should notice the fragrance of the garlic and ginger wafting up, adding depth to the base of the soup.

Step 2: Add Curry Paste and Build the Broth

• Stir in the red curry paste and cook it for another minute. This step helps to activate the curry paste’s flavors, allowing them to develop fully. After the paste has been heated through, pour in the coconut milk, chicken (or vegetable) broth, fish sauce, lime juice, and brown sugar. Stir everything together and bring the mixture to a gentle simmer. The coconut milk will create a creamy base, while the broth and fish sauce add saltiness and umami.

Step 3: Cook the Vegetables

• Add the sliced red bell pepper to the simmering broth. Let the soup simmer for about 5 minutes, or until the bell pepper begins to soften. The bell pepper will infuse the broth with its sweet, mild flavor, providing a colorful and nutritious contrast to the rich curry soup.

Step 4: Add Shrimp and Spinach

• Once the vegetables have softened, add the shrimp to the soup. Cook the shrimp for about 5 minutes, or until they turn pink and are cooked through. Be careful not to overcook the shrimp, as they can become tough. Just before serving, stir in the baby spinach. The spinach will wilt into the soup, adding freshness and a slight bitterness that balances out the richness of the coconut milk.

Step 5: Adjust and Serve

• Taste the soup and adjust the seasoning with salt and pepper as needed. Depending on your preference for heat, you can also add extra lime juice or a pinch of chili flakes. Once the soup is perfectly seasoned, ladle it into bowls and garnish with fresh basil or cilantro. Serve the soup with lime wedges on the side for an extra burst of citrus when needed.