Coconut Curry Shrimp Soup
Peel the onion and cut into thin strips. Rinse and halve the cherry tomatoes. Trim both ends of lemongrass, peel the outer layers and cut tender portion into 2 cm (approximately 3/4 inch) pieces. Peel ginger and cut into thin slices.
Rinse the shrimp, pat dry, sprinkle with lemon juice and season with salt and pepper.
Rinse parsley and cilantro, shake dry and chop coarsely.
Heat sesame oil in a wok. Add onion strips, ginger and lemongrass. Sauté briefly, pour in the fish stock and the coconut milk and simmer for about 10 minutes. Add the shrimp and cook until done. Add the parsley and cilantro to the soup and season with a little green curry paste. Add the halved cherry tomatoes just before serving the soup.