Thai shrimp soup, hot and sour

Ingredients for 4 servings:

• 400 g shrimp(s), medium-sized
• 1 tbsp oil
• ½ liter of water
• 1 clove(s) garlic, finely chopped
• ¾ tsp salt
• 3 kaffir lime leaves
• 4 red chili peppers
• 1 stalk of lemongrass, only the thick part
• 1 tbsp coriander, fresh, finely chopped
• 2 spring onions, finely chopped
• 1 red chili pepper(s), finely chopped
• 6 tsp fish sauce
• 2 tbsp lemon juice

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Peel and clean the prawns. Reserve the heads and shells. Heat the oil to a high heat and add the prawn shells and heads. Fry over high heat until they turn pink. Add the water, garlic, salt, lime leaves, chilies, and lemongrass. Bring to a boil, then reduce the heat and simmer uncovered for 15 minutes. Strain the stock into a saucepan through a sieve lined with a double layer of kitchen paper. Add the prawns and bring to a boil until the prawns turn pink. Remove from the heat, add the cilantro, spring onions, chopped chilies, fish sauce, and lemon juice, and stir to combine.