Shrimp Coconut Curry Soup

Ingredients:

5lb bag baby shrimp

1 Red Bell Pepper, sliced

1 Yellow Bell Pepper, sliced

half  large sized Bok Choy, chopped

Yellow Onion, sliced

8 oz Mushrooms, sliced

1 1/2 cups Cauliflower, sliced

3 Carrots, sliced vertically

1/2 cup Cashews, roasted

15 oz can, Coconut Milk

64 oz, Vegetable Broth

Paprika

Chili Powder

Cayenne Pepper

Tumeric

Soy Sauce

Oyster Sauce

Sriracha

2 TBSP Sesame Oil

Instructions:

  1. Saute onion, mushroom, and bell peppers in sesame oil over medium high heat in large stock pot. Cook for 5-7 minutes.
  2. Add coconut milk, vegetable broth, and carrots. Bring to a boil, cover, and reduce to a simmer for 10 minutes.
  3. Add bok choy, cauliflower, paprika, cayenne pepper, chili powder, and turmeric. Simmer for 10 minutes covered.
  4. Add soy sauce, oyster sauce, sriracha, and shrimp. Simmer for 5 minutes uncovered.
  5. Serve warm.

NEEDS EDITING FOR SPECIFICS

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