Thai Shrimp Soup

Ingredients

250 g shrimp

1/2 can olive oil

1 red chili pepper

1 clove garlic

400 ml fish stock

4 tbsp lemon juice

1 tbsp vegetable oil

2 tbsp curry powder

1/2 tsp coriander

1 tbsp coconut flakes

Salt to taste

Pepper to taste

Finely chop the garlic. Place the vegetable oil, garlic, and shrimp in a saucepan and simmer over low heat for about 10 minutes. Slice the olives and add them to the saucepan. Pour the stock with the curry powder, coriander, lemon juice, and coconut flakes into the oil. Chop the peppercorns and add them to the soup. Simmer, covered, until tender, about 20 minutes. 

Bon appetit!