Ginger Lemon Vegetable Thai Soup

Method

1. First, dissolve 1 packet of Maggi soup mix in 500 ml of water and let it sit for 10 minutes.
2. In a pot, melt the butter and add peeled shrimp. When the shrimp turn pink, add an onion cut into four wedges. Add the carrot, mushrooms, chopped ginger, and green beans and sauté for about 3 minutes. Pour in the dissolved soup mix and add salt to taste.
3. Once it comes to a boil, add chopped tomato and green chilies. Cook for 5–7 minutes. Finish with the zest of one lemon, lemon juice, and 2 kaffir lime leaves. Cook for 2 more minutes, then serve hot.