Creamy Thai Red Curry Shrimp Soup with Coconut Milk and Rice Noodles

Instructions

1. Heat coconut oil in a large pot over medium heat. Add shrimp and sear for 1–2 minutes per side until lightly golden. Remove and set aside.
2. In the same pot, add garlic and ginger and sauté for 30 seconds until fragrant.
3. Stir in red curry paste and cook for 1 minute to release aromas.
4. Pour in coconut milk and broth, stirring to combine. Bring to a gentle simmer.
5. Add mushrooms and bell peppers; cook for 5 minutes until tender.
6. Add rice noodles and cook according to package instructions, stirring gently.
7. Return shrimp to the pot along with fish sauce, brown sugar, and lime juice. Simmer for 2–3 minutes.
8. Stir in baby spinach until just wilted. Taste and adjust seasoning if needed.
9. Serve hot, garnished with cilantro, chili flakes, and lime wedges.