Lemon Grass Soup

Serves 4


Ingredients:

175-225g raw large prawns
2 tsp vegetable oil
2½ cups (625ml) light fish stock
2 thick stalks lemon grass, finely chopped
3 tbsp lime juice
1 tbsp fish sauce
3 kaffir lime leaves, chopped
½ fresh red chilli, seeded and thinly sliced
½ fresh green chilli, seeded and thinly sliced
½ tsp crushed palm sugar
coriander leaves, to garnish


Method:

• Peel prawns and remove dark veins running down their backs; reserve prawns.
• In a wok, heat oil, add prawn shells and fry, stirring occasionally, until they change colour. Stir in stock, bring to boil and simmer for 20 minutes. Strain stock and return to wok; discard shells. Add lemon grass, lime juice, fish sauce, lime leaves, chillies and sugar. Simmer for 2 minutes.
• Add prawns and cook just below simmering point for 2-3 minutes until prawns are cooked. Serve in warmed bowls garnished with coriander.