Thai Style Shrimp Soup with Scallions
Press lemon and cut into 3 pieces.
Rinse scallions, trim and cut greens into about 6 cm (approximately 2 inch) long pieces. Cut scallion whites into thin, oblique rings. Drain water chestnuts well.
Rinse shrimp and pat dry. Peel shrimp if needed.
Heat oil in a saucepan, add lime leaves, lemon grass, ginger, garlic and green scallions and sauté briefly. Add curry paste and sauté. Deglaze pan with fish stock, add water chestnuts and let simmer, uncovered, for about 15 minutes. Then add shrimp and simmer for another 6-8 minutes. Season to taste with fish sauce and soy sauce and serve.