Prawn And Lemon Grass Soup
|Raw prawns||12 Ounce (375 Grams)|
|Lemon grass stalk||3 , cut into 1 inch pieces|
|Water||2 Pint (1.2 Liters)|
|Tomato||1 , quartered and deseeded|
|Canned straw mushrooms||15 Ounce, drained (1 Can Or 475 Grams)|
|Kaffir lime leaves||6|
|Spring onions||1 , chopped|
|Bean sprouts||6 1⁄2 Ounce (185 Grams)|
|Lime juice||6 Tablespoon (Of 3 Limes)|
|Red chillies||2 Small, finley sliced|
|Fish sauce||4 Tablespoon (Vietnamese / Thai)|
|Fresh coriander leaves||1 Tablespoon (For Garnish)|
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.