INGREDIENTS
3 cups
Seafood stock
1/2 lb
Shrimp, cooked
2
stalks Celery
4 cloves
Garlic
1
2-inch piece Ginger
2
Green onions
1
Yellow onion, small
1 13.5 ounce can
Coconut milk
1/4 tsp
Black pepper, ground
1/2 tsp
Sea salt
1 tbsp
Olive oil, extra virgin
1 ½ cups peeled and chopped Wai San