Spicy sour prawn soup

Shell and devein prawns, leaving tails intact.

Heat oil in large saucepan; cook prawn shells and heads, stirring, about 5 minutes or until shells and heads are deep orange in colour.

Add 1 cup of the water and curry paste to pan; bring to a boil, stirring. Add remaining water; return to a boil. Reduce heat; simmer, uncovered, 20 minutes. Strain stock through muslin into large heatproof bowl; discard solids.

Return stock to same cleaned pan. Add tamarind, lemon grass, turmeric, chilli, ginger, lime leaves and sugar; bring to a boil. Boil, stirring, 2 minutes. Reduce heat; add mushrooms; cook, stirring, 3 minutes. Add prawns; cook, stirring, until prawns are changed in colour. Remove from heat; stir in sauce and juice. Serve soup hot, topped with mint and coriander.

NOTE: Vietnamese mint is not a mint at all, but a pungent and peppery narrow-leafed member of the buckwheat family.

per serving 7.6g fat; 781kJ (187 cal)

You will need about 2 medium limes for this recipe.

When cutting the lemon grass, chop from the white end, going up only until you reach the lower green part.