Hot and Sour Prawn Soup with Lemon Grass

Total Time

35 Minutes

Servings

4

Ingredients

• 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 coriander
• 4 red chile peppers, seeded and chopped
• 2 spring onions, chopped

Instructions

1. 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.
2. Bring to a boil, then reduce heat to low, and simmer gently until the lemon grass changes colour, and the stock becomes fragrant, about 5 minutes. Strain the stock and return to the saucepan. Discard the solids.
3. 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, coriander, red chillies, and remaining lime leaves.
4. Taste, and adjust seasoning if necessary. The soup should be sour, salty, spicy and hot. Garnish with remaining spring onions.