Hot and sour Thai soup

Ingredients for 2 servings:

• 8 m.-sized shrimp(s)
• 1 chili pepper(s), red
• 10 g ginger
• 5 kaffir lime leaves
• 1 stalk of lemongrass
• 600 ml chicken stock
• 1 Pak Choi plant
• 2 tbsp olive oil
• 2 tbsp lime juice
• 2 spring onions
• ½ bunch coriander
• 1 tbsp oyster sauce
• n. B. sugar
• 2 tsp chili paste
• 1 tbsp, heaped fish sauce

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

with shrimp

Finely slice the chili pepper, finely chop the ginger, lightly crush the lemongrass, and simmer with the kaffir lime leaves in 600 ml of chicken stock for 20 minutes. Meanwhile, peel and devein the prawns. Cut the bok choy into pieces and stir-fry in olive oil. Strain the chicken stock, bring to a boil, add the prawns and bok choy, and simmer until the prawns turn red. Season with chili sauce, lime juice, and sugar, if desired. Sprinkle with sliced ​​spring onions and roughly chopped coriander. Note: Straining the stock makes the soup more pleasant to eat.