1 6oz can of salad shrimp, drained
32 oz low sodium vegetable broth
1 package of frozen stir-fry veggies
2 tbsp coconut milk powder
1 tbsp thai red curry paste
1 tsp dried ginger powder
Simmer all ingredients in a soup pot for 25 minutes. Serve with minced cilantro, crushed roasted peanuts, and shredded coconut.