First Step: Prep Ingredients Peel and devein the jumbo shrimp if not prepped, chop shallots or onion finely, mince garlic cloves, grate fresh ginger, and thinly slice mushrooms. Roughly chop baby spinach and shred Napa cabbage if using. Measure out broth, coconut milk, red curry paste, and other seasoning ingredients.

Second Step: Sauté Aromatics and Spices Heat the coconut oil in a large soup pot over medium heat. Add the chopped shallots or onions and sauté until softened, about 3 to 4 minutes. Stir in garlic and ginger and cook until fragrant, roughly 1 to 2 minutes. Next, add the red curry paste or curry powder with crushed red pepper flakes, cooking carefully for another minute to release the flavors.

Third Step: Add Broth and Coconut Milk Slowly pour in the chicken or vegetable broth, scraping up any browned bits from the pot’s bottom to add flavor. Stir in the full-fat coconut milk along with tamari or soy sauce, gluten-free fish sauce if using, coconut sugar, dried basil, and season with salt and pepper to taste.

Fourth Step: Simmer the Soup Base Increase the heat to high and bring the soup to a gentle boil. Then reduce the heat to medium-low and let it simmer for about 10 minutes, stirring occasionally. This allows the flavors to marry and the soup to slightly thicken.

Fifth Step: Add Shrimp and Vegetables Raise the heat to high again and add the peeled shrimp, sliced mushrooms, chopped baby spinach, and shredded Napa cabbage if desired. Cook for approximately 4 to 5 minutes until the shrimp turn opaque and mushrooms become tender.

Final Step: Finish and Serve Squeeze the juice of half a lime into the soup and stir well to brighten the flavors. Serve the soup hot over cooked rice, garnished with fresh cilantro or parsley and sliced green onions. Provide lime wedges on the side for extra freshness. Enjoy this comforting and exotic coconut shrimp soup with a zesty lemon twist and optional sweet meringue crunch.