Bring water with the shrimp stock cubes to boil. When ready, take a glass of the stock and pour it onto a pan. Add shrimps, soy sauce, ginger and a pinch of pepper.
Peel the carrots, cut them into small bars and transfer to the pan as well. Cook for 5-8 minutes.
Prepare sugar snap peas (cut odd the endings), sprouts, chive and corriander. Add them to the pan and mix well. Then transfer everything to the pot with the broth.
Add the lime juice, pepper and chili sauce and cook the soup for 3 minutes. Season the soup again, if needed. It’s ready!