I will confess this one didn't knock my socks off enough to serve it to company, but for a quick and comforting lunch it hit the spot.
1 tbs. olive oil
1/2 red onion, diced
thumb-sized piece of fresh ginger, grated
3 minced garlic cloves
3 minced green onions
4 cups chicken broth
1/2 can coconut milk (could use more for creamier, thicker soup)
1 tablespoon fish sauce
1 teaspoon dried basil
1/4 tsp. red pepper flakes
1 pound peeled & deveined shrimp
juice of 1/2 lime
large handful of baby spinach, roughly chopped
salt to taste
In a large soup pot, heat olive oil on medium. Add the red onion and saute until soft. Add ginger, green onions and garlic, cooking for one minute more.
Add the broth through the red pepper flakes and bring to a low simmer. Lower heat and stir in chopped spinach. Cook until spinach is totally wilted, about 10 minutes.
Add shrimp. In my case they were already cooked, so I simply allowed them to heat thoroughly. If your shrimp are raw, cook until no longer pink.
Remove soup from heat and season with salt and lime juice.