Asian Vegetable Soup With Shrimp

I was at my local Korean produce market, where they were having a special on their pre-packaged Asian vegetables for green soup ( that's how they labelled it's). Essentially, it was just slivered Savoy cabbage and shredded carrots. I bought a 2-1/2 lb. package on an impulse, and then I had to come up with someone to do with it. Having had a heavy snowfall, I was glad to have this in the fridge and was able to create a delicious and easy soup.

• Ready In: 1 hr
• Serves: 6

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)

Directions

1. In large soup pot, melt coconut oil over medium heat. When hot, add leeks, celery and ginger and sauté until they begin to soften. Add red pepper flakes and white pepper; stir.
2. 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.
3. Add broth and water; bring to a boil. Reduce heat, cover and simmer for 30 minutes.
4. 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.