• 1 pound medium shrimp, peeled and deveined (save shrimp shells to make fish stock)
  • 1 tbsp. coconut oil
  • 1 leek, both white and green, cleaned and diced
  • 1 onion, peeled and diced
  • 4-5 garlic cloves, peeled and diced
  • 3 tsp. Old Bay Seasoning
  • 1/4 tsp. cayenne pepper
  • 1/2 cup Mirin rice cooking wine
  • 1 can coconut milk or 1 cup organic cream or whole milk
  • 3-4 cups fish stock or water
  • 1/4 cup tomato paste (diluted in 1/4 cup water)
  • 2 tbsp. butter
  • 1/4 cup rice flour
  • 1 tbsp. kuzu root starch (plus 2 tbsp. cold water)
  • Cilantro, minced

In a soup pot saute leek, onion and garlic until translucent.

Add old bay seasoning, cayenne pepper, mirin, coconut milk, fish stock, and tomato paste.

Bring to a boil and simmer for 3-5 minutes.

Add peeled shrimp and cook until pink (2-3 minutes).

Remove vegetables and shrimp and pulse in a food processor.

Add pureed veggies and shrimp back into the soup.

In a separate sauce pan heat butter and flour together to make a rue.

Add rue (flour and butter mixture) the soup and combine well.

Dilute kuzu in water and add to the soup as well.

Bring heat to medium and cook 3-5 minutes.

Top soup with cilantro garnish.