Ingredients Jump to Instructions ↓

  1. 1 pound tiger prawns with shell

  2. 4 cups chicken stock

  3. 3 stalks lemon grass

  4. 3 tablespoons fish sauce

  5. 1/4 cup lime juice

  6. 2 tablespoons chopped green onion

  7. 10 kaffir lime leaves, torn in half

  8. 1 cup straw mushrooms

  9. 1 tablespoon chopped fresh cilantro

  10. 4 red chile peppers, seeded and chopped

  11. 2 green onions, chopped

Instructions Jump to Ingredients ↑

  1. Shell and devein the prawns, reserving the shells. Rinse the shells and place them in a large 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 until the lemon grass changes color, and the stock becomes fragrant, about 5 minutes. Strain the stock and return to the saucepan. Discard the solids. Return the stock to a simmer, and add the mushrooms and prawns. Cook until the prawns are pink. Stir in the fish sauce, lime juice, 2 tablespoons green onion, cilantro, red chilies, and remaining lime leaves. Taste, and adjust seasoning if necessary. The soup should be sour, salty, spicy and hot. Garnish with remaining green onions.


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