1 tablespoon coconut oil
1 tablespoon minced ginger
1 tablespoon minced garlic
½ bunch green onions, sliced
½ red bell pepper, diced
1 cup diced carrots
2 cups chopped broccoli
1-14-ounce can full-fat coconut milk
2 tablespoons Thai Kitchen Red Curry paste
1 cup vegetable broth
1/3 cup chopped cilantro
2 tablespoons tamari, or soy sauce
1 tablespoon lime juice
½ # shrimp, peeled and deveined
1 ½ cups spinach
Sriracha, to taste
In a large soup pot, add all the ingredients EXCEPT for the shrimp and spinach (and Sriracha and chopped cilantro). Cook over medium heat for about 10-15 minutes, or until the vegetables are done to your liking.
Add shrimp and spinach. Cook for only 3-4 minutes until the shrimp are cooked and the spinach has wilted.
Squirt some Sriracha into the pot if you want heat – to me, it’s a must! Sprinkle with additional chopped cilantro if you wish.