Tropical Chili Crunch Coconut Soup with Shrimp Balls

Instructions

1. Deseed and slice the bell peppers.
2. Chop bok choy into 1 inch pieces
3. Mince green onions and ginger in a food processor until finely chopped.
4. Add shrimp into the food processor and mince with onions and ginger until paste forms.
5. In a large heavy bottomed pot, heat Tropical Chili Crunch, once sizzling, pour in chicken broth.
6. Once chicken broth is simmering using two spoons to form shrimp paste into balls and drop into simmering broth, when the shrimp balls float they are ready to eat.
7. Once the shrimp paste has all been formed and cooked add bok choy, bell peppers, and coconut milk into the broth.
8. Heat Nona Lim Pad Thai Rice Noodles per package instructions.
9. Once vegetables are tender, pour the soup over cooked Nona Lim Pad Thai Rice Noodles serve with lime wedges and enjoy.