- 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
- 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.
05/06/2018
recipepes.com
Hot-and-Sour Prawn Soup with Lemon Grass, recipe
PT15M
PT1H
5
455 calories
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