Hot-and-Sour Prawn Soup with Lemon Grass ​              

Servings: 8

Ingredients

	2 pounds tiger prawns with shell
	6 stalks lemons grass
	6 tablespoons fish sauces
	1/2 cup lime juice
	1/4 cup chopped green onions
	2 3/4 cups (blank)s kaffir limes leaves, torn in half
	2 cups straw mushrooms
	2 tablespoons chopped fresh cilantro
	8 cups chicken stock
	8 peppers red chile peppers, seeded and chopped
	4 medium (4-1/8" long)s green onions, chopped

Directions

Step 1 Shell and devein the prawns, reserving the shells. Rinse the shells and place them in a huge 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 before lemon grass changes color, and the stock becomes fragrant, about five minutes. Strain the stock and go back to the saucepan. Discard the solids.

Step 2 Return the stock to a simmer, and add the mushrooms and prawns. Cook before prawns is pink. Stir in the fish sauce, lime juice, 2 tablespoons green onion, cilantro, red chilies, and remaining lime leaves. Taste, and modify seasoning if necessary. The soup ought to be sour, salty, spicy and hot. Garnish with remaining green onions.