Hot-and-Sour Prawn Soup with Lemon Grass

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.

• Preparation Time: 15 mins
• Cooking Time: 20 mins
• Total Time: 35 mins
• Calories: 182 Calories

Ingredients

• 1 tablespoon chopped fresh cilantro
• 2 green onions, chopped
• 4 cups chicken stock
• 2 tablespoons chopped green onion
• 3 tablespoons fish sauce
• ¼ cup lime juice
• 1 pound tiger prawns with shell
• 3 stalks lemon grass
• 10 makrut lime leaves, torn in half
• 1 cup straw mushrooms
• 4 red chile peppers, seeded and chopped

Recipe Instructions

Step 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.

Step 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.