Hot-and-Sour Prawn Soup with Lemon Grass recipe
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Ingredients
- 1 pound tiger prawns with shell 4 cups chicken stock 3 stalks lemon grass 3 tablespoons fish sauce ¼ 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
Nutrition Info
- 181.5 caloriescarbohydrate: 15.2 gcholesterol: 173.3 mgfat: 2.3 gfiber: 2.5 gprotein: 27 gsaturatedFat: 0.3 gservingSize: -sodium: 1688.5 mgsugar: 3.8 gtransFat: : -unsaturatedFat: : -
Directions Hot-and-Sour Prawn Soup with Lemon Grass
Directions
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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.