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Hot-and-Sour Prawn Soup with Lemon Grass

Kraft Memeber Recipe
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Makes: 4 servings Total Time: 35 min
Category: Dinner Entrees Sub Category: Fish & Seafood Entrees

what you need
  • 1 pound tiger prawns with shell
  • 4 cups chicken stock
  • 3 stalks lemon grass
  • 1/4 cup lime juice
  • 1 cup straw mushrooms
  • 3 tablespoons fish sauce
  • 10 kaffir lime leaves, torn in half
  • 2 tablespoons chopped green onion
  • 1 tablespoon chopped fresh cilantro
  • 4 red chili peppers, seeded and chopped
  • 2 green onions, chopped
make it
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 (gently pressing down on them with the blunt side of a cooking knife). 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.

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.
Notes
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