Recipe From Bon Appetit’s website
1 TB Extra Virgin Olive Oil
1 large Onion, chopped
6 Garlic cloves, minced
1 1/2 tsp Salt, plus additional for serving
1 tsp ground Black Pepper, plus additional for serving
1 tsp Turmeric
6 cups Chicken Broth
2 Carrots, sliced
1 lb Shitake Mushrooms, stems removed and sliced
Box Choy bunch, bottoms chopped off
1 lb Shrimp
Heat the oil in a stock pot or dutch oven over medium heat. Add onions and garlic then sauce for 5 minutes or until translucent. Add in salt, pepper, turmeric, chicken broth, carrots and mushrooms then bring to a boil. Reduce heat and then let simmer, covered for 20 minutes. Add bok choy and shrimp in the last 5 minutes of cooking. Add salt and pepper to taste, then serve. Frozen shrimp will dilute the soup a little bit. You may need to add a little more salt and pepper.