Hot-and-Sour Prawn Soup with Lemon Grass

Hot-and-Sour Prawn Soup with Lemon Grass

A very simple soup that gives off a complex aroma and flavor. One taste of these prawns in the spicy and sour broth will send your taste buds to the tropics.

Serves 4
Prep time: 15 minutes
Cook time: 20 minutes

Calories: 189.85
Calories from Fat: N/A
Total Fat: 2.16 g
Saturated Fat: N/A
Cholesterol: N/A
Sodium: N/A
Total Carbohydrate: 15.54 g
Dietary Fiber: N/A
Sugars: N/A
Protein: 27.07 g
Vitamin A: N/A
Vitamin C: N/A


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

  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.

B-man :wink: