Shrimp Soup

For the shrimp soup, first cut the chili peppers in half lengthwise and remove the seeds. Finely chop the spring onions and sauté in hot oil. Also finely chop the garlic cloves and add with the chili peppers. Fry briefly, deglaze with soy and oyster sauce and pour in the soup.

Now add lemongrass, curry herb or coriander as well as some lemon peel and let everything simmer slowly for about 15 minutes. Remove the herbs with a slotted spoon. Add shrimps and let them simmer in the soup only until they are cooked and therefore red. Season to taste with salt, Tabasco sauce, chili and/or cayenne pepper, and a dash of sesame oil. Arrange and sprinkle the shrimp soup with freshly chopped coriander greens or parsley before serving.

Preparation Tip:

The shrimp soup tastes even fuller when thin Chinese noodles are cooked in it.

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