A flavorful and creamy coconut curry soup made with vegetables and aromatic spices, perfect for a comforting meal.

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Heat the vegetable oil in a large pot over medium heat.
Add the diced onion and sauté until translucent, about 5 minutes.
Stir in the garlic and ginger and cook for another 1-2 minutes.
Add the red curry paste and cook for 1 minute to release its flavors.
Pour in the coconut milk and vegetable broth, stirring well to combine.
Add the soy sauce and lime juice, then bring the soup to a simmer.
Add the bell pepper and mushrooms, cooking until tender, about 5-7 minutes.
Stir in the baby spinach and cook until wilted, about 1 minute.
Add cooked rice or rice noodles to the soup and mix well.
Season with salt and pepper to taste, then serve hot garnished with fresh cilantro if desired.