About this recipe:A wonderful soup with fantastic fresh Asian flavours.
500g (1 1/4 lb) tiger prawns with shell
1L (1 3/4 pints) chicken stock
3 stalks lemon grass
10 kaffir lime leaves, torn in half
225g (8 fl oz) straw mushrooms
3 tablespoons fish sauce
4 tablespoons lime juice
handful chopped spring onion
handful chopped fresh coriander
4 red chillies, seeded and chopped
2 spring onions, chopped
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Method Prep:15min › Cook:20min › Ready in:35min
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 stock along with half of the lime leaves. Bring to the boil, then reduce heat to low, and simmer gently until the lemon grass changes colour, and the stock becomes fragrant, about 5 minutes. Sieve 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, handful spring onion, coriander, red chillies and remaining lime leaves. Taste, and adjust seasoning if necessary. The soup should be sour, salty, spicy and hot. Garnish with remaining spring onions.