Servings: 4 to 5

1 Tablespoon coconut oil 1 Tablespoon coconut oil
1 large shallot or small onion, chopped 1 large shallot or small onion, chopped
3 cloves garlic, pressed or minced 3 cloves garlic, pressed or minced
1 Tablespoon freshly grated ginger 1 Tablespoon freshly grated ginger
3-4 Tablespoons gluten free red curry paste, depending on how hot you like it 3 to 4 Tablespoons gluten free red curry paste, depending on how hot you like it
2 cups gluten free chicken broth 2 cups gluten free chicken broth
15oz can coconut milk (I prefer full fat in this recipe) 15oz can coconut milk (I prefer full fat in this recipe)
1 Tablespoon gluten free Tamari or soy sauce (dish will not be GF if using soy sauce) 1 Tablespoon gluten free Tamari or soy sauce (dish will not be GF if using soy sauce)
2 teaspoons gluten free fish sauce 2 teaspoons gluten free fish sauce
1 Tablespoon coconut sugar 1 Tablespoon coconut sugar
1/2 teaspoon dried basil ½ teaspoon dried basil
salt and pepper salt and pepper
1lb 16/20 jumbo shrimp, peeled and deveined 1lb 16/20 jumbo shrimp, peeled and deveined
8oz mushrooms, very thinly sliced 8oz mushrooms, very thinly sliced
4 cups baby spinach, roughly chopped 4 cups baby spinach, roughly chopped
 
1 lime, cut in half, one half sliced into wedges 1 lime, cut in half, one half sliced into wedges
For serving: cooked rice, chopped cilantro For serving: cooked rice, chopped cilantro

Melt oil in a large soup pot over medium heat. Add shallot or onion then saute until softened, 3 to 4 minutes. Add garlic and ginger then saute until extremely fragrant, 1 to 2 minutes. Add red curry paste - careful, as it may spit a bit - then saute for 1 more minute. Slowly pour in chicken broth while scraping up any bits from the bottom of the pot then add coconut milk, gluten free Tamari, fish sauce, coconut sugar, dried basil, and salt and pepper to taste. Turn heat up to high to bring the soup to a bubble then turn heat down to medium-low and simmer for 10 minutes, stirring occasionally.
Turn heat up to high to bring soup to a rolling boil then add shrimp, mushrooms, and spinach. Simmer until shrimp are fully cooked through, 4 to 5 minutes, then squeeze in the juice of ½ lime and stir. Serve soup with cooked rice, lime wedges, and chopped fresh cilantro.

I like Thai Kitchen brand fish sauce and red curry paste.  I like Thai Kitchen brand fish sauce and red curry paste.