- In a large pot over high heat, add the olive oil and let it heat up well.
- Sauté the spinach until it wilts and when it is ready, place it in a bowl.
- In the same pan, add the remaining olive oil and sauté the mushrooms for 2 minutes, then add the shrimps, garlic, lemongrass, ginger, red curry sauce, sugar and spring onions.
- Add the soy sauce and continue sautéing for another 3-4 minutes.
- Then add the chicken broth, Oriental Express Coconut Milk,Oriental Express Coconut Milk, the Oriental Express Coconut Cream and the lime juice.
- Once the soup comes to a boil, remove it from the heat and serve it in small individual bowls, garnished with chopped coriander.
