Begin by marinating the shrimp in a bowl with fish sauce and freshly cracked black pepper for 15-20 minutes.

In a small saucepan, heat ½ cup of avocado oil over medium heat. Add minced garlic and sauté until light golden brown, then remove and set aside.

In a large pot, add ¼ cup of garlic-infused oil, heat, then add shallots and sauté until soft.

Add marinated shrimp to the pot, stir briefly, then pour in broth ingredients including 3 quarts of water.

Once boiling, reduce heat to low and let simmer for about 20 minutes.

Before serving, stir in chopped herbs and fried garlic.