Oriental chicken soup with ginger and shrimps

Heat the chicken broth and fill with water according to the instructions on the package.

Add the chicken fillet, ginger and carrot and cook gently for 10-12 minutes. Stir in the paksoi, spring onions, shrimps and red pepper and heat for 5 minutes without cooking.

Squeeze out 1 lemon and cut the other lemon into slices. Add the lemon juice to the soup.

Spoon the soup into deep plates with a slice of lemon and serve with the flat bread.