Thai Coconut Soup

Ingredients

1 sweet potato

1 pkg EPICURE Thai Coconut Soup

2 cups hot water

1 can (14 oz/398ml) coconut milk

1 cup sliced mushrooms

1 Bell Pepper

2 heads baby bok choy

2 cups cooked or raw shrimp

½ lime

EPICURE Sea salt to taste

EPICURE Black Pepper to taste

DIRECTIONS

Using Y peeler peel potato, cut into bite sized pieces and microwave for 6 minutes in Epicure’s Round Steamer . Place seasoning in Sauté Pan add little bit of water and whisk, we don’t need any clumps. Turn stove on medium high and add the rest of water and coconut milk. Let it simmer.

Clean up mushrooms, wash bell pepper, cut the ends of bok choy, slice all veggies, add to the soup. Rinse shrimp and incorporate. Squeeze in lime juice using 2 in 1 Citrus Press. Add steamed sweet potato.

Enjoy!

Swap shrimp with tofu for plant based option.