Thai coconut soup with shrimp and lemongrass

Ingredients

for 5 servings

• Coconut milk400 g (14.1 oz)
• Peeled shrimp250 g (8.8 oz)
• Sliced mushrooms100 g (3.5 oz)
• Chicken stock400 g (14.1 oz)
• Lime juice15 g (0.5 oz)
• Lemongrass, ginger2 g
• Chili2 g
• Fresh cilantro5 g

Directions

1. In a saucepan, bring the chicken stock to a simmer with the lemongrass, the ginger and the chili; leave to infuse for 5 minutes over low heat.
2. Pour in the coconut milk, add the sliced mushrooms and simmer for 5 minutes.
3. Slip in the peeled shrimp and poach them for 3 minutes at a simmer, until pink and firm.
4. Off the heat, stir in the lime juice and the chopped fresh cilantro.
5. Adjust the seasoning and serve at once, piping hot.