1 lb. tiger prawns with shell
4 C. chicken stock
3 stalks lemon grass
3 T. fish sauce
0.25 C. lime juice
2 T. chopped green onion
10 kaffir lime leaves, torn in half
1 C. straw mushrooms
1 T. chopped fresh cilantro
4 red chile peppers, seeded and chopped
2 green onions, chopped

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. 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 T. green onion, cilantro, red chilies, and remaining lime leaves. Taste, and adjust seasoning if necessary.

Yield: 4 servings
Calories: 190
Fat: 2.2g
Fiber: 0g