Coconut Curry Shrimp Soup

• 2 cups seafood stock
• 6 fresh ginger "coins" (slices - no need to peel)
• 2 bay leaves
• 1 1/2 cups light coconut milk (you don't have to use light that's just what I have in the pantry)
• 16 medium shrimp - peeled and deveined
• 1 large tomato - cubed
• 1 tablespoon yellow curry powder
• 1/8 teaspoon turmeric
• pinch of cayenne
• 3 very large basil leaves (or 5 regular ones) - chiffonade
• 3 green onions - minced
• lime wedges

1. Simmer the stock, ginger, and bay leaf for about 10-12 minutes. Remove the ginger and bay leaf.
2. Add the coconut milk, tomato, curry, turmeric, cayenne and shrimp. Simmer until the shrimp are just done.
3. Stir in the basil and green onion. Allow it to sit for a couple of minutes, then serve with a wedge of lime to squeeze in right before you eat it up.

seafood stock, ginger, bay leaves, light coconut milk, shrimp, tomato, curry powder, turmeric, cayenne, basil, green onions, lime wedges

Taken from food52.com/recipes/2893-coconut-curry-shrimp-soup (may not work)