Prepare the vegetables: garlic and ginger peel and chop; leeks washed and cut into rings; Chinese cabbage, wash and white fleshy part cut into cubes. Green leaves postpone.

In soup pot, lightly fry the garlic and ginger in butter, add the leeks and the white part of the cabbage and, stirring, sauté for 1-2 minutes. Pour in the stock and soy sauce, bring to a boil and cook for 2-3 minutes. So vegetables will remain slightly crisp.

While the soup is cooking, prepare the shrimp, better to use raw. If shrimp are large, it is important to remove the vein. Greens Chinese cabbage chop thin strips. In the soup put the shrimp, boil after boiling for 1-2 minutes, add the greens of cabbage, again bring to a boil and remove the soup from heat.

Squeeze into the soup the juice of half a lemon. Serve hot, with lemon wedges, optional sprinkle of small diced hot red pepper. Bon appetit!