Coconut Curry Shrimp Soup

### Instructions:

#### Step 1: Prepare the Base
1. **Cook the aromatics**: In a large pot or Dutch oven, heat the olive oil (or coconut oil) over medium heat. Add the chopped onion and sauté for 3-4 minutes, until softened and translucent.
2. **Add garlic and ginger**: Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
3. **Add the spices**: Sprinkle in the curry powder and turmeric (if using), and cook for 1 minute to allow the spices to release their flavors.

#### Step 2: Build the Soup
1. **Add the coconut milk and broth**: Pour in the coconut milk and chicken or vegetable broth. Stir to combine and bring the mixture to a simmer over medium heat.
2. **Add the vegetables**: Add the diced potato, carrots, and bell pepper to the pot. Continue to simmer for about 10 minutes, or until the vegetables are tender but not mushy. If you prefer a thicker soup, you can mash some of the potatoes to add creaminess.

#### Step 3: Cook the Shrimp
1. **Add the shrimp**: Once the vegetables are tender, add the shrimp to the pot. Stir them into the soup and cook for 3-4 minutes, or until they turn pink and opaque. Be careful not to overcook the shrimp, as they can become tough.
2. **Season**: Stir in the fish sauce (if using) and the juice of one lime. Season with salt and pepper to taste. If you want a bit of heat, add a pinch of red pepper flakes.

#### Step 4: Serve and Garnish
1. **Serve**: Ladle the soup into bowls and garnish with freshly chopped cilantro.
2. **Enjoy**: This soup is delicious on its own, but it can also be served with a side of steamed rice or crusty bread for a more hearty meal.

### Tips for Success:
– **Make it your own**: You can adjust the spice level to your preference by adding more or less curry powder, or by including other spices such as chili powder or cumin.
– **Vegetable options**: Feel free to swap out the vegetables for others you enjoy. Sweet potatoes, zucchini, or even spinach can work well in this soup.
– **Shrimp alternatives**: If you don’t have shrimp, you can substitute with chicken breast (cut into bite-sized pieces), tofu, or even chickpeas for a vegetarian version.
– **Make ahead**: This soup can be made ahead of time and stored in the fridge for up to 3 days. The flavors will deepen and meld together, making it even more delicious the next day.

### Conclusion:
This **Coconut Curry Shrimp Soup** is a perfect balance of creamy coconut milk, aromatic spices, and tender shrimp. The combination of curry, ginger, and lime adds a burst of flavor, while the shrimp provides a satisfying and protein-packed element. Whether you’re looking for a cozy meal on a chilly evening or want to impress your guests with something a little different, this soup will surely hit the spot. Try it today and enjoy a warm, flavorful bowl of comfort!