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1
Heat the oil in a medium-large pot over medium heat. Add the onion. Saute for 4-5 minutes or until translucent. Add the garlic, ginger, lemongrass, curry paste, curry powder, sugar and salt and continue to cook, stirring occasionally, for another 30 seconds until fragrant.
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2
Add the broth, potatoes and fish sauce. Bring to a boil, then reduce to a steady simmer and cook, uncovered, for 15 minutes. Add the asparagus and simmer for another 10 minutes. Remove from heat.
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3
Add the coconut milk, thawed peas and fresh spinach. Using the blending attachment, puree the soup with the KitchenAid(R) Pro Line(R) Series Cordless Hand Blender on full speed until smooth.
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4
Season the shrimp with kosher salt and freshly ground black pepper. Heat 1 tablespoon of coconut oil in a large saute pan over medium high heat. Add the shrimp and cook just until lightly golden on underside and beginning to curl. Flip to opposite side and cook for another minute or two until pink and just firm to the touch. Do not overcook.
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5
To serve, divide rice between 6 bowls (about 1/2 cup per bowl). Pour soup over or around rice. Top with shrimp, a sprig of mint and an edible flower, if desired. Serve with lime wedges and chopped, salted peanuts.
