The shrimp soup recipe is simple……. time to prepare- maybe 30 minutes or less Ingredients : 4 cups water, 2 med size fresh tomatoes, 1 med size onion, 1 ginger root – you will only use a few slices of ginger about 1 tsp, 1 fresh jalapeno pepper 1 lemon 1 lime Lemon and lime fresh squeezed half or whole size depending how sour you want the soup. salt ground  pepper (optional as it maybe too spicy) Fresh Greens: such as Chinese mustard, bockchoy, cabbage, napa cabbage, or spinach, green beans, optional, they add a neat taste too, 1 lb. of shrimp uncooked , they are preferred in the shell including the heads (gives good flavoring)  but make sure you cut off the part where the "eyes" are then rinse well. You can also use other fish with this recipe, you can also combine shrimp and salmon, trout, halibut, grouper or snapper if it fancies you. The vegetables can be combined as well. COOKING DIRECTIONS : LARGE SAUCE PAN OR POT COMBINE THE WATER, SLICED ONION, AND TOMATOES, BRING TO A BOIL UNTIL THE TOMATOES ARE WELL DISSOLVED AND THE ONIONS ARE TENDER ADD SHRIMP AND /OR CLEANED FISH AND VEGETABLES INCLUDING CHOPPED JALAPENO AND GINGER SLICES. ADD LIME AND LEMON JUICE. I SUGGEST YOU TASTE THE SALTINESS, SPICYNESS AND TARTNESS AND ADJUST TO YOUR LIKING, EVERYBODY IS DIFFERENT.  WITH THE VEGGIES, WHEN USING GREEN BEANS I JUST CUT IT IN HALF AND BOIL UNTIL IT IS TENDER. IF YOU ARE USING LEAFY VEGGIES, TURN OFF THE STOVE AND THEN ADD THEM, THE HOT SOUP IS ENOUGH TO COOK THE VEGETABLES.  WAIT A FEW MINUTES THEN VOILA! SOUP IS READY.  BON APPETITE. YOU CAN COMBINE THE FOLLOWING VEGETABLES……. GREEN BEANS WITH ANY OF THE LEAFY VEGTABLES BOCKCHOY/CABBAGES CABBAGES/SPINACH OR USE CHINESE CABBAGE OR ANY OF THESE OTHERS ALONE. The photo is using just bock choy  for the greens. OK, My tips- make this once with light on the ginger and lemon lime unless you know you like a good hot sour soup, I love this soup, it is very zesty but I tend to put way too much ginger Let me know how you like it and any variations you find that are great. Thanks, Gary ENJOY!