Coconut Curry Shrimp Soup

Ingredients

• 2 cups seafood stock
• 6 fresh ginger "coins" (slices - no need to peel)
• 2 bay leaves
• 1 1/2 cups light coconut milk (you don't have to use light that's just what I have in the pantry)
• 16 medium shrimp - peeled and deveined
• 1 large tomato - cubed
• 1 tablespoon yellow curry powder
• 1/8 teaspoon turmeric
• pinch of cayenne
• 3 very large basil leaves (or 5 regular ones) - chiffonade
• 3 green onions - minced
• lime wedges

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