Hot-and-Sour Prawn Soup with Lemon Grass Recipe

Ingredients
<br>- 1 pound tiger prawns with shell
<br>- 4 cups chicken stock
<br>- 3 stalks lemon grass
<br>- 3 tablespoons fish sauce
<br>- 1/4 cup lime juice
<br>- 2 tablespoons chopped green onion
<br>- 10 kaffir lime leaves, torn in half
<br>- 1 cup straw mushrooms
<br>- 1 tablespoon chopped fresh cilantro
<br>- 4 red chile peppers, seeded and chopped
<br>- 2 green onions, chopped
<br><p></p>Directions
<br>step 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.
<br>step 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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Ingredients
- 1 pound tiger prawns with shell
- 4 cups chicken stock
- 3 stalks lemon grass
- 3 tablespoons fish sauce
- 1/4 cup lime juice
- 2 tablespoons chopped green onion
- 10 kaffir lime leaves, torn in half
- 1 cup straw mushrooms
- 1 tablespoon chopped fresh cilantro
- 4 red chile peppers, seeded and chopped
- 2 green onions, chopped

Directions
step 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.
step 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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