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Shrimp and Coconut Soup

ingredients

serves 4
1 chicken stock cube made up with 600 ml water
400 ml can coconut milk
2 stalks fresh lemon grass, cut into 2 cm pieces
6 kaffir lime leaves, torn into quarters
2 cm piece root ginger, peeled and thinly sliced
200 g uncooked tiger Shrimps
1 tsp fresh coriander, chopped
1 red chilli, sliced
2 tbsp lemon juice
salt and freshly ground black pepper

method

1. Pour the chicken stock and coconut milk into a pan.

2. Add the lemon grass, lime leaves and ginger. Bring to the boil.

3. Add the Shrimps and boil for 3 - 4 minutes until cooked.

4. Remove from the heat and add the coriander, chillies and lemon juice. Season to taste.

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