In a large pan, heat coconut oil until shimmering and cook the onion with the mushrooms until the onion is soft and translucent. Add the garlic and cook until fragrant. Next, add the carrots, tomato, and celery. Stir and allow to cook for a minute.

Pour in the broth and the curry paste, lower heat and let it simmer until carrots are cooked.

Next, add the zucchini and broccoli and let it cook for another minute. Include the raw shrimp and pour in the coconut milk, stir and bring heat up until it boils. It should only take about 5 minutes until the shrimp is done. But double check, and make sure shrimp is all pink.

Remove from heat and add the cilantro.

Serve as soup, or serve over plain rice.