- 1 stalk lemon grass
- 1 teaspoon fresh ginger root
- 1 cup baby shrimp
- 4 cups water
- 1 sachet MAGGI® Spring Season Soup
How to Prepare
- In a deep saucepan sauté lemon grass and ginger until aromatic, for about 2 mins.
- Add baby shrimp, water and MAGGI® Spring Season Soup and simmer over medium heat for 5 mins.
- Serve the Thai Soup with crostini or toasted bread on the side.