1. In a small bowl, combine the salt, pepper, turmeric, cumin, and cinnamon. 2. In a stockpot, melt the coconut oil. Add the green onions and ginger and sauté until fragrant, about 2 minutes. 3. Add the spice mix and stir. Cook about 30 seconds. 4. Slowly pour in the chicken broth, stirring continuously. 5. Add the tamari, fish sauce, and red pepper flakes. 6. Bring to a boil, then reduce to a simmer. Simmer for 5 minutes. 7. Whisk in the coconut milk. Bring to simmer again. 8. Add the shrimp and simmer approximately 5 minutes, or until the shrimp is just cooked through. 9. Remove from the heat. Stir in the lime juice and cilantro. 10. Ladle into 4 individual bowls and top each bowl with one-fourth of the diced avocado.