Hot-and-Sour Lemongrass & Prawn

Servings: 4

Preparation Time: 15 minutes

Cooking Time: 20 minutes

Ingredients

• 4 red chili peppers, seeded and chopped
• 4 cups of chicken stock
• 3 tbsp. of fish sauce
• 3 stalks of lemongrass
• 2 tbsp. of chopped green onion
• 2 green onions, chopped
• 10 kaffir lime leaves, torn in half
• 1/4 cup of lime juice
• 1 tbsp. of chopped fresh cilantro
• 1 lb. tiger prawns with shell
• 1 cup of straw mushrooms

Instructions

1. Remove the shells and devein the prawns, and then rinse the shells under cold water and add to a large pot with the chicken stock.

2. Crush the lemongrass stalks and add to the broth. Include half of the lime leaves.

3. Raise heat and bring to a rolling boil. Reduce to low, and then simmer for about 5 minutes until your lemongrass changes color. The stock will become fragrant. Once cooked, drain the soup and discard all the solids.

4. Add the soup back to the pot and simmer. Add the prawns and the mushrooms. Cook until the prawns turn pink and then add the fish sauce, 2 tablespoon of green onion, chilies, cilantro, and the remaining lime leaves.

5. Taste to adjust seasoning if required. The soup ought to be sour, spicy, hot, and a little salty.

6. Garnish with green onions to serve.