Serve this soup with a large white crusty bread roll. This shrimp soup is great for lunch or dinner as an entrée or main course. It is hard for me to choose what my favorite soup is, but I would have to say that this shrimp soup is very close to the best soup I have ever tasted.

Take the shells off the shrimp and drain on paper towl. Heat a frying pan and fry the shells for 3 minutes until the shells turn a red color. Add the lemongrass, garlic, ginger, galangal, limes leaves, chills and seasoning. Add the water and simmer for 20 minutes. Strain the stock and reserve the liquid in a plastic container. Take the vein out of the shrimp and poach in the simmering stock. Add the fish sauce spring onions, limejuice and chopped coriander. Serve in a small Chinese soup bowl. If you desire spicier soup, add some more chopped chili just before serving.

1 pound, 2 ounces small shrimps

1 tablespoon peanut oil

8 cups water

1 teaspoon sea salt

2 tablespoons lemongrass

1 teaspoon galangal

1 teaspoon ginger

5-kaffier lime leaves

2 large red chills

2 tablespoons fish sauce

1 tablespoon lime juice

2 tablespoons coriander

2 stalks spring onions

Time to make 1hr Serves 6