| Prep time: | 15 Min |
| Cook time: | 20 Min |
| Ready in: | 35 Min |
| SERVINGS: |
| Original yield: 4 servings |
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
* 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.
