Prawn And Lemon Grass Soup Recipe
Ingredients
| Prawns | 375 Gram | |
| 3 lemon grass stalks, cut into 2.5 cm (1 inch) pieces | ||
| Water | 1.2 Liter | |
| 1 tomato, quartered and deseeded | ||
| Mushrooms | 475 Gram, drained | |
| Kaffir lime leaves | 6 | |
| Onion spring | 1 , chopped | |
| Bean sprouts | 185 Gram | |
| Juice of 3 limes | ||
| Red chillies | 2 Small, finley sliced | |
| 4 tablespoons Vietnamese or Thai fish sauce | ||
| Fresh coriander leaves, to garnish | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
1. Peel and devein the prawns and set aside the shells. Cut off the white part of the lemon grass stalks, reserving the tops. Flatten the lemon grass stalks with a cleaver or pestle.
2. Heat the measured water in a saucepan and add the prawn shells and the lemon grass tops. Bring the water slowly to the boil, strain and return to the saucepan. Add the flattened lemon grass, tomato, straw mushrooms and lime leaves. Bring back to the boil, then lower the heat to a simmer and cook for 3-4 minutes.
3. Add the prawns and, when they have changed colour, add the spring onion, bean sprouts, lime juice, chillies and fish sauce. Season to taste with salt and pepper and stir well.
2. Heat the measured water in a saucepan and add the prawn shells and the lemon grass tops. Bring the water slowly to the boil, strain and return to the saucepan. Add the flattened lemon grass, tomato, straw mushrooms and lime leaves. Bring back to the boil, then lower the heat to a simmer and cook for 3-4 minutes.
3. Add the prawns and, when they have changed colour, add the spring onion, bean sprouts, lime juice, chillies and fish sauce. Season to taste with salt and pepper and stir well.
Chef
