Hot-and-Sour Prawn Soup with Lemon Grass

Directions

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.
2. 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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Reviews (5)

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14

Christine

Dec. 2, 2003

"Very delicious! I'm sure it's even better with the lime leaves, which I didn't have, but even without it was very good, and it's quite easy to prepare...." See more"

10

RACHEL1070

Jun. 12, 2005

"I added undon noodles. This is good but does not even hold a candle to "Adrienne's Tom Ka Gai" from this site. The other recipe knocks you socks off ---awsome. This one is just okay---AND I had a h..." See moreard time finding straw mushroom, look in the canned goods section."

8

Lesley Carol

Apr. 25, 2008

"I love this recipe. It's simple but delicious. I used canned straw mushrooms, too. I've never seen them fresh even in well-stocked Asian markets here in Canada. Do try this recipe!!..." See more"