Hot-and-Sour Prawn Soup with Lemon Grass Recipe

Hot-and-Sour Prawn Soup with Lemon Grass Recipe

  • 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
  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. 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.
  2. 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.
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