If you don't have a particular ethnic theme, one nice light soup that I make frequently is good old Chinese Egg-Drop with a small handful of cooked peeled shrimp added per serving.
Just heat up enough chicken broth (cartoned is fine - I use Swanson's) for the servings you want to a high simmer, beat up your eggs (I use one per serving) & pour them in slowly, stirring very lightly. You want to end up with egg shreds, but it's really not all that serious if you don't. I then add my cooked peeled shrimp (I nearly always have a frozen bag of them on hand - they're so darn convenient for so many things). Top each serving with a small drizzle of sesame oil & perhaps a tiny garnish of green (single leaf of cilantro or flat-leaf parsley or some minced scallion) & you're done.