If the shrimp are raw, cook them with the pork. If they are already cooked, add them when you add the watercress.
- 2 cups chicken stock
- 2 Tbsp ginger, julienned
- ¼ lb tranches pork tenderloin, sliced thin
- 2 oz shrimp
- 1 bunch watercress
- Salt and pepper to taste
- 1 scallion, sliced
- Lemon zest
Pour stock into a pot. Bring to a boil.
Add ginger, pork and shrimp and simmer 2 minutes. Add watercress and stir.
Pour into two bowls, add minced scallion, then grate in a hint of lemon zest. Serve immediately.
A variation of the Wakame and Mushroom Soup from The Spice Trekkers Cook at Home