Vietnamese soup with shrimp and mushrooms

Ingredients

• 200 g bamboo sprouts
• 100 g frozen green peas
• 400 g peeled boiled shrimp
• salt
• 1 liter chicken broth
• 2 green onion shoots
• 250 g champignons
• 2 tsp soy sauce
• lemon
• 1 small bunch of cilantro

Cooking

Step 1

Rinse shrimp in warm water, if large, cut in half. Peel the mushrooms, cut into thin slices. Rinse bamboo shoots and pat dry. slice. Pour the broth into the saucepan. Add onions, salt and pepper. Bring to a boil and cook for 5 minutes. Add mushrooms, bamboo shoots and green peas. Cook for 5 more minutes. on medium fire. At the end, add shrimp and finely chopped cilantro. Cover, remove from heat and let steep for 5 minutes. Pour into plates, add 0.5 tsp to each. soy sauce and serve immediately.