In a large soup pot, heat the coconut oil over medium heat. Add the garlic, chile pepper, lemongrass, and fresh ginger. Sauté until fragrant, about 2 minutes. Add the red curry paste and cook for one minute more. Add the mushrooms and the vegetables you are planning to use, depending on their hardiness, so that they soften a bit before you finish cooking them in the broth.

Add the broth and Indonesian lime leaves. Bring to a boil, lower the heat and simmer until the vegetables are done, about 5-10 minutes, depending on the vegetables. If you add spinach, add it after this simmering time, as spinach doesn’t need to cook, just wilt. Then add the coconut milk, taste and adjust seasoning, and bring back to a gentle simmer. Before serving, turn the heat off and add the lime juice. Serve topped with Thai basil, fresh cilantro, fresh lime wedges. Bon appétit!