- 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.
Andrea Beaman is an internationally renowned Holistic Health Coach, Natural Foods Chef, Speaker and Herbalist. Named one of the top 100 Most Influential Health and Fitness Experts, she is also a recipient of the Natural Gourmet Institute’s Award for Excellence in Health-Supportive Education and a Health Leadership award from The Institute for Integrative Nutrition. Since 1999, Andrea has been teaching people how to harness the body’s own preventative and healing powers using food, herbal remedies and alternative medicine.