• Sauté the Aromatics:
• Heat the olive oil in a large pot over medium heat.
• Add the chopped onion and sauté for 3-4 minutes until softened.
• Stir in the minced garlic and diced jalapeños, cooking for another 1-2 minutes until fragrant.

Build the Soup base

• Stir in the smoked paprika (if using) and ground cumin, coating the onions and jalapeños.
• Pour in the chicken or vegetable broth and coconut milk. Stir well to combine.
• Bring the mixture to a gentle simmer.
• Add the shrimp to the soup and let them cook for 3-5 minutes, or until they turn pink and are fully cooked.
• Season with salt and black pepper to taste.
• Taste and adjust seasoning if needed.

Serve

• Ladle the soup into bowls and garnish with fresh cilantro.
• Serve warm with crusty bread, tortilla chips, or steamed rice.