Hot-and-Sour Prawn Soup with Lemon Grass |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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A very simple soup that gives off a complex aroma and flavor. One taste of these prawns in the spicy and sour broth will send your taste buds to the tropics. 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 cilantro |
4 red chile peppers, seeded and chopped |
2 green onions, chopped |
Directions:
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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