Creamy Coconut Cauliflower and Shrimp Curry Soup

1. Preheat Slow Cooker

Preheat your slow cooker on the high setting.

2. Combine Ingredients

Add the water, coconut milk, riced cauliflower, red curry paste, and one tablespoon of chopped cilantro into the slow cooker. Season with a pinch of pink salt and a few grinds of black pepper. Stir everything together until well combined. Let this mixture cook on high for about 2 hours.

3. Add Shrimp

After 2 hours, add the shrimp to the slow cooker and season lightly with more pink salt and black pepper. Let it simmer for an additional 15 minutes until the shrimp turns pink and opaque.

4. Serve

Ladle the soup into bowls and sprinkle each serving with the remaining chopped cilantro.