INGREDIENTS
1 1/4
lbs Shrimp, medium
2
Bay leaves
4 cups
Butternut squash
1/4 tsp
Ginger, ground
2
heaping tbsp Parsley, fresh
1/2 cup
Coconut milk, full-fat
1 1/2 cups
Vegetable broth
2 tsp
Fish sauce
1/2 tsp
Salt
1 tbsp
Coconut aminos
This was a very light soup, good for lunch with a side salad