Spicy Thai Shrimp Soup

I absolutely love it, and I'm sure you will fall in love with it too. It's a spicy soup (as spicy as you want it to be), which took me about 15 minutes of work, excluding the boiling time. It's ridiculously easy; I didn't take photos when I prepared it, but I'm sure it will be a piece of cake for you. You need the following for 4 servings: 300g shrimp (preferably raw, unpeeled), fish stock (if you don't have any, use water, but the taste will be different), 1 bell pepper, 1 carrot, 1 onion, 2 button mushrooms, 4 cloves of garlic, a piece of ginger about 20 grams, noodles or rice, 2 cups coconut milk, chilli, lemon, parsley/mint (optional), and coconut oil. I first put the unpeeled shrimp to boil in 4 cups of hot, salted water (if you don't have fish stock) for 20 minutes. I chopped the vegetables: minced onion, garlic, and ginger, and diced the carrot, pepper, and mushrooms. I sautéed them together in a little coconut oil with a pinch of salt for 3-4 minutes over medium heat. I strained the liquid the shrimp boiled in and added it over the vegetables. I kept the shrimp aside, peeled them, and then added them to the soup. I seasoned with chilli, salt, and lemon to taste. I added the coconut milk and brought it to a boil. Finally, I added the noodles and left them for another 3 minutes.