Shrimp/Green Curry Soup

1 tablespoon coconut oil
3/4 cup chopped yellow bell pepper
1/2 cup chopped onion
1 garlic clove, minced
1 cup water
1 teaspoon vegetable broth seasoning powder
1 (14-oz.) can coconut milk (not lite)
1 tablespoon Thai green curry paste
1 teaspoon grated ginger, or bottled ginger juice
Juice of 1/2 lime, optional
about 8 oz. cooked shrimp
about 1 cup leftover cauliflower "rice"

For optional garnish:
chopped cilantro
crushed red chilis

If you are starting with raw shrimp, cook the shrimp according to your preferred method.

In a soup pot, melt the coconut oil. Add the yellow bell pepper and onion. Let simmer in the oil over low heat for about 20 minutes until cooked and tender. Add the garlic and continue to cook for a couple minutes.

Then add the water, broth seasoning, coconut milk, green curry past and ginger. Let simmer for at least 5 minutes. Just before serving stir in the lime juice, shrimp, and cauliflower rice. Ladle into bowls. If you wish, garnish each bowl with chopped fresh cilantro and crushed red chilis.

Serving Size: Makes about 4 cups - Serving size 1 cup

Number of Servings: 4

Recipe submitted by SparkPeople user ANTIOCHIA.