Before you even start cooking, it’s crucial to gather and prepare all your ingredients. Chop the onion, mince the garlic, grate the ginger, and slice your red bell pepper. This preparation not only speeds up the cooking process later but also creates a more organized cooking environment.

In a large pot, heat some oil over medium heat. Add the chopped onion, garlic, and grated ginger. Sauté them until fragrant and the onions become translucent. This step creates a flavorful base for your soup.

Stir in the Thai red curry paste. Let it cook for a minute or two to release its potent aroma. You'll find the kitchen starting to smell heavenly as the spices bloom. The curry paste is what gives our soup identity.

Next, add the chopped red bell pepper. It adds sweetness and color. Pour in the vegetable broth and bring it to a simmer. Bliss awaits!

Once the mixture is bubbling, it’s time for the stars of the show: coconut milk and fish sauce. Stir them in, and taste. Adjust the seasoning with kosher salt and black pepper.

Let the soup simmer gently. When it’s almost ready, toss in the shrimp and let them cook until they’re pink and opaque. This usually takes about 5 minutes.

As you finish cooking the shrimp, remove the pot from heat. Squeeze in the fresh lime juice and add the chopped cilantro. This brightens everything up and adds a burst of freshness.

Ladle the soup into bowls, and if you like, garnish with additional cilantro or slices of red chili for a touch of heat.