Cut veggies and set aside. In bowl, marinate shrimp with lime juice and salt. Set aside.
In Dutch oven, combine onion, peppers, garlic, ginger, tomatoes, bay leaves, yuca, palm oil, stock, salt and pepper.
Cover with Redi-Temp™ valve open. Cook over medium high until valve whistles. Reduce heat to low and close valve. Cook for 10 minutes or until yuca is soft.
Let soup cool down a bit and discard bay leaves.
In blender, combine yuca, a little broth and veggies. Blend at medium speed until yuca breaks up.
Pour mixture in Dutch oven and stir well. Bring to a boil over high heat. Lower heat to medium. Stir in coconut milk and lime juice. Adjust seasoning with salt.
Add shrimp and cook until pink. Add cilantro. Mix well.
