Soup Pot:

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

The Rest:

Sriracha, to taste

Chopped cilantro

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.