Creamy Citrus Shrimp Soup

In a heated pan, add oil and saut the minced shallots until translucent.

Stir in ginger and chopped garlic, cook until fragrant.

Add almond milk and 1/4 cup bokchoy leaves. Bring it to a simmer and let it cook for 2 minutes.

Stir in peeled Shrimp, lime zest & juice.

Continue to simmer until shrimp turn pink, for about 5 minutes.

Season with salt, pepper, and topped with the cilantro and lemon wedges.