1 lb. tiger prawns with shell
\n4 C. chicken stock
\n3 stalks lemon grass
\n3 T. fish sauce
\n0.25 C. lime juice
\n2 T. chopped green onion
\n10 kaffir lime leaves, torn in half
\n1 C. straw mushrooms
\n1 T. chopped fresh cilantro
\n4 red chile peppers, seeded and chopped
\n2 green onions, chopped<\/p>\n
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.<\/p>\n
Yield: 4 servings
\nCalories: 190
\nFat: 2.2g
\nFiber: 0g<\/p>\n","protected":false},"excerpt":{"rendered":"
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…<\/p>\n