Name: Hot and sour prawn soup
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 16 green prawns, peeled, deveined, tails intact, shells reserved; 8 cup chicken stock; 1 lemongrass stalk, trimmed, bruised, cut into 3 pieces; 1 carrot, thinly sliced; 4 kaffir lime leaves, torn; 1 long chilli, sliced; 1 tablespoon light soy sauce; 1 tablespoon fish sauce; 1 tablespoon lime juice; snow pea sprouts, fried green onion, to serve

Ingredients

16 green prawns, peeled, deveined, tails intact, shells reserved

8 cup chicken stock

1 lemongrass stalk, trimmed, bruised, cut into 3 pieces

1 carrot, thinly sliced

4 kaffir lime leaves, torn

1 long chilli, sliced

1 tablespoon light soy sauce

1 tablespoon fish sauce

1 tablespoon lime juice

snow pea sprouts, fried green onion, to serve

Method

1.In a large saucepan, combine prawn shells with 8 cups chicken stock and lemongrass stalk. Bring to the boil on high.

2.Reduce heat to low and simmer, uncovered, for 10 minutes. Strain liquid into a large bowl. Return stock to same pan. Add carrot, kaffir lime leaves and chilli into pan. Simmer for 4-5 minutes until carrot is just tender. Add prawns and simmer for 1-2 minutes until prawns change colour.

3.Remove from heat, stir in soy sauce, fish sauce and lime juice. Serve topped with snow pea sprouts and fried green onion.

Women's Weekly Food