Today's recipe is for one of the quickest and most delicious soups I have eaten. This light coconut, spicy soup with vegetables and shrimps was served with wheat Chinese noodles, but it would be great with rice too. For connoisseurs of Asian flavours there should be fresh coriander as a bonus. For those who don't like it, I suggest sprinkling the soup with parsley or chives. It will taste a bit different, but still perfect.

Ingredients:
300g of shrimps without shells
1 stem of lemon grass
a piece of ginger
1 shallot
2 cloves of garlic
1 chili pepper
1l of vegetable bouillon
1 teaspoon of butter
400ml of coconut milk
250g of fresh snap peas or green beans
coriander or parsley
lemon

Chop the shallot, ginger, chili and garlic. Remove the lignified layer of lemon grass and crush it to release the aroma. Melt the butter in a pan, add the chopped vegetables and fry for a while. Add the washed snap peas or green beans and fry for few minutes. Add the bouillon, lemon grass and boil for 5-7 minutes. Add the coconut milk and boil the soup. Add the shrimps and boil until they are pink and curled up. Turn off the heat. Spice the soup with salt and pepper and add a bit of lemon juice. Sprinkle with some chopped coriander or parsley before serving.

Enjoy your meal!

Try also:
Dill fish soup
Awesome fish soup
„Ucha" – my Russian fish soup