Asian Vegetable Soup With Shrimp - cooking recipe

Ingredients

2 tablespoons coconut oil
2 leeks, white and light green parts only, halved and sliced
2 celery ribs, thinly sliced
1 inch piece fresh ginger, peeled and minced
2 large garlic cloves, minced
1 teaspoon red pepper flakes
1/2 teaspoon white pepper
1 cup shredded carrot
2 lbs sliced savoy cabbage
2 tablespoons rice vinegar
3 tablespoons low sodium soy sauce
4 cups vegetable stock
1 1/4 cups water
1/2 lb large shrimp, peeled and deveined (31/40 size)
salt, to taste (optional)

Preparation

In large soup pot, melt coconut oil over medium heat. When hot, add leeks, celery and ginger and saute until they begin to soften. Add red pepper flakes and white pepper; stir.
Add cabbage, carrots and garlic to soup pot and cook until cabbage wilts down to half its size. Add rice vinegar and soy sauce; cook until this liquid is absorbed.
Add broth and water; bring to a boil. Reduce heat, cover and simmer for 30 minutes.
After 30 minutes have elapsed, stir in shrimp. Simmer gently for approximately 5-10 minutes, until shrimp have turned pink. Taste for seasoning and add salt, if desired.