Thai-Style Shrimp Soup with Scallions

Ingredients

• 1 stalk lemongrass
• 1 bunch spring onions
• 200 g water chestnuts (canned)
• 2 lime leaves
• 3 slices ginger
• 2 peeled garlic cloves
• 12 shrimp (prepped, headless)
• 2 tbsp oil
• 1 tbsp red curry paste
• 1 l fish stock
• fish sauce
• light soy sauce

Instructions

1. 1.

   Press the lemongrass and cut into 3 pieces.

2. 2.

   Wash, trim spring onions; cut green parts into ~6 cm pieces, white parts into thin diagonal rings. Drain water chestnuts well.

3. 3.

   Rinse shrimp and pat dry; peel if desired.

4. 4.

   Sauté lime leaves, lemongrass, ginger, garlic, and spring onions in hot oil briefly; add curry paste and cook a moment longer. Deglaze with fish stock, add water chestnuts, and simmer gently for about 15 minutes. Add shrimp and simmer another 6–8 minutes. Season with fish sauce and soy sauce, then serve.