Hot-and-sour Prawn Soup With Lemon Grass

Ingredients

• Servings: 4
• 1 pound tiger prawns with shell
• 4 cups chicken stock
• 3 stalks lemon grass
• 3 tablespoons fish sauce
• 1/4 cup lime juice
• 2 tablespoons chopped green onion
• 10 kaffir lime leaves, torn in half
• 1 cup straw mushrooms
• 1 tablespoon chopped fresh cilantro
• 4 red chile peppers, seeded and chopped
• 2 green onions, chopped

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 35 mins


• shell and devein the prawns, reserving the shells. rinse the shells and place them in a large saucepan with the chicken stock. bruise the lemon grass stalks, and add them to the broth along with half of the lime leaves. bring to a boil, then reduce heat to low, and simmer gently until the lemon grass changes color, and the stock becomes fragrant, about 5 minutes. strain the stock and return to the saucepan. discard the solids.
• return the stock to a simmer, and add the mushrooms and prawns. cook until the prawns are pink. stir in the fish sauce, lime juice, 2 tablespoons green onion, cilantro, red chilies, and remaining lime leaves. taste, and adjust seasoning if necessary. the soup should be sour, salty, spicy and hot. garnish with remaining green onions.