Shrimp & Coriander Soup

INGREDIENTS

1. Shrimps (medium sized)                                 8
2. Cornstarch                                                         1 tbsp
3. Leek                                                                     1 inch piece
4. Celery                                                                  1 stalk
5. Green chilli                                                         1
6. Coriander leaves                                               1/4 cup
7. Garlic                                                                   2-3 cups
8. Ginger                                                                  1 inch piece
9. Oil                                                                         1 tsp
10. Fish stock                                                            6 cups
11. White pepper powder                                        1/2 tsp
12. Ajinomoto                                                            1/4 tso
13. Salt                                                                        to taste
14. Lemon juice                                                         1 tbsp

Method of preparation

1. Peel, clean, wash and cut shrimps into two lengthwise.  Blend cornstarch in half a cup of water. 
2. Wash, trim and cut leek and celery into julienne. Wash, remove stem and deseed green chilli and cut into julienne. 
3. Wash, trim and finely chop coriander leaves. Peel and chop garlic. Wash, peel and finely chop ginger.
4. Heat oil in a wok or a pan, add ginger and garlic and stir fry briefly. 
5. Add leek, celery, green chilli julienne and continue to stir fry for half a minute. 
6. Add fish stock and bring it to a boil. Reduce heat, add white pepper powder, ajinomoto and salt to taste. 
7. Add shrimps and cook for a minute, stirring gently. Stir in the blended cornstarch and continue to cook for a minute more. Add finely chopped coriander leaves. 
8. Simmer the soup for half a minute and stir in lemon juice and serve piping hot.