Curry Soup with Shrimp

• Heat a drizzle of olive oil in a stock pot and fry the Romano pepper and half of the chopped sweetheart cabbage for 2 - 3 minutes over medium-high heat.
• Add the ginger, yellow curry spices and the galangal to the pot, then fry for 1 minute.
• Add the water and crumble in the stock cube (see pantry for amounts) (see Tip). Blend the soup using an immersion blender.
• Gently bring to a boil, then add the rest of the sweetheart cabbage and cook for 5 - 6 minutes over low heat. Add salt and pepper to taste.

Tip: if you're keeping an eye on your salt intake, feel free to use less of the stock cube or leave it out completely.

• Heat a frying pan without any oil over medium-high heat, then fry the shrimp for 3 minutes. Deglaze with some soy sauce to taste.
• Add the fish sauce*, coconut milk, beansprouts and spinach to the soup and stir well so that the spinach wilts down.
• Peel the eggs and cut them in half.

*Take care, this ingredient is salty! Add gradually as preferred.