In a large pot, heat a drizzle of oil over medium heat. Add minced garlic and fresh ginger, stirring constantly for about 1-2 minutes until fragrant and golden.

Next, toss in your chopped bell peppers and sauté them for about 3-4 minutes.

Pour in the vegetable broth, bringing the mixture to a rolling boil. Reduce the heat slightly to maintain a gentle simmer.

Stir in your preferred amount of chili paste, allowing the soup to simmer for another 2-3 minutes.

Add the large, peeled, and deveined shrimp to the simmering broth. Cook for about 3-5 minutes.

Once the shrimp are cooked, squeeze fresh lime juice into the soup, stirring to combine. Garnish with sliced green onions before serving.