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Prawn And Lemon Grass Soup

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Ingredients
  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)
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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Prawn
Interest: 
Healthy

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