Slow Cooker Thai Shrimp Soup

I am surprised how the readily available spices from my cupboard turned this into a dead ringer for the Tom Yum soup I have had in Thai restaurants.  No specially prepared Tom Yum paste that you need to buy.  The recipe is for two servings but you can double the recipe since it is enticing.   

Slow Cooker Thai Shrimp Soup 

• 1/2 tsp salt
• 1/2 tsp black pepper 
• 1/2 tsp ground turmeric 
• 1/4 tsp cumin
• 1/8 tsp cinnamon 
• 2 stalks green onions, chopped 
• 1/2 tbsp fresh ginger, minced 
• 1 chicken bouillon 
• 2 cups water 
• 1 tbsp soy sauce 
• 1/2 tsp fish sauce 
• 1/4 tsp red pepper flakes 
• 1 cup full fat coconut milk from can
• 6 shrimp, raw or cooked (I used cooked shrimp)
• juice of 1/2 lime
• 2 tbsp cilantro leaves

Place all the ingredients except the shrimp, lime juice and cilantro leaves in the slow cooker.  Cook at high for 2 hours or 4 hours at low setting.  I cooked mine in an Aroma Brand rice cooker/slow cooker for 2 hours at slow cooker setting.  Add the shrimp at the last 15 minutes of cooking.  Eat the soup with the juice of the lime and cilantro leaves.