Vegetable Soup with Ginger and Shrimp

Ingredients

• 1.5 l chicken broth (instant or homemade)
• 4 coriander seeds
• 0.5 tsp freshly grated ginger
• salt to taste
• 1 small leek stalk
• 2 celery sticks
• 2 carrots
• 50 g small sugar snap peas
• 1 lemongrass stalk
• 20 ml sherry
• 250 g shrimp (prepped, shell removed)

Instructions

1. 1.

   Simmer broth with coriander and ginger.

2. 2.

   Clean the leek, wash the celery, peel the carrots. Slice all into fine julienne strips. Trim ends of sugar snap peas and slice similarly. Remove hard parts from lemongrass and finely chop remaining stalks.

3. 3.

   Bring broth to a boil with coriander and ginger, then cook prepared vegetables until al dente. Briefly heat sliced lemongrass, sherry, and shrimp in the soup, season, and serve in bowls.