Creamy Thai Shrimp Soup with Coconut and Vegetables

Ingredients

• 225g raw shrimp, peeled and deveined
• 1 tablespoon coconut oil
• ¼ teaspoon salt
• 200g rice noodles
• 1 small shallot, finely chopped
• 3 tablespoons Thai red curry paste
• 3 cloves garlic, minced
• 2.5cm piece ginger, grated
• 950ml chicken or seafood broth
• 400ml unsweetened coconut milk
• 1 tablespoon fish sauce
• 1 tablespoon brown sugar
• ¼ teaspoon red chili flakes (optional)
• 1 tablespoon lime juice
• 1 medium red bell pepper, thinly sliced
• 150g cremini mushrooms, sliced
• 2 cups baby spinach
• Fresh cilantro
• Lime wedges for serving