Thai spicy soup with shrimp

I brought my close acquaintance with Thai cuisine thanks to my love of reading travel agency catalogs that diversify information about tours with culinary recipes of the respective countries. But to taste Thai food, you don't have to go far. I start cooking Thai spicy shrimp soup with light frying of chili sauce and cooking chicken broth. Then the broth is poured into the pan, the thicker its bottom, the better for food. After boiling the broth, I make a very weak fire. Finely chop fresh ginger, wild cherry and garlic and pour into the broth, add finely chopped mushroom caps, citronela, fish sauce and peppers pods, peeled from the seeds. I cook on low heat for another few minutes. I add the shrimp pulp, bring the brew to a boil, and then boil for another minute. A sign of food readiness: shrimp lose transparency, become pink and hard. In the soup tureen served on the table, I decorate the soup with coriander leaves, and when it is not there, parsley is quite a suitable substitute.