Thai Coconut Soup with Shrimp

• Cut the pak choi into thin strips, removing the base.
• Finely chop the scallions, separating the white part from the greens.
• Heat a light drizzle of olive oil in a soup pan over medium-high heat.
• Fry the onion, ginger, dried galangal, the white part of the scallions and half of the chili pepper for 1 - 2 minutes.

• Thoroughly wash the lime, then zest a quarter of the skin. Cut the lime into wedges.
• Add the lime zest, coconut milk and water to the soup pan, then bring to a boil.
• Add the shrimp, mushrooms and fish sauce* to the soup. Turn the heat to medium-low and simmer for 7 - 9 minutes.
• Add the pak choi and cook for 1 minute over low heat. Season with salt and pepper to taste.

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