Massaman Curry Soup

• 4 ounces Massaman Curry Paste
• 24 ounces Coconut Milk
• 3 cups Vegetable Broth
• 2 Cloves of Garlic
• 1/2 Head of Cauliflower, cut into bite sized florets
• 2 bunches Baby Bok Choy (cut into bite sized pieces)
• 2 handfuls Mung Bean Sprouts
• 3 Green Onions (chopped)
• 0.5 pounds Raw Shrimp (peeled & deveined)
• 1 splash Olive Oil
• Pinch Salt and Pepper to Taste

1. Heat olive oil in a large sauce pan on medium-high heat. Add garlic and cook until it browns
2. Add curry paste and stir. Approximately 1 minute
3. Reduce to simmer, add coconut milk and vegetable broth. Let simmer for 5-10 minutes
4. Add cauliflower and stir for 5 minutes
5. Add Bok Choy, shrimp and sprouts. Stir until shrimp is completely cooked. Approximately 6-8 minutes. Add 2 of the 3 chopped scallions
6. Serve in bowls, garnish with remaining scallions. Enjoy

curry, coconut milk, vegetable broth, garlic, cauliflower, bok, sprouts, green onions, shrimp, olive oil, salt

Taken from food52.com/recipes/33842-massaman-curry-soup (may not work)