Ingredients
500 g tiger prawns with shell
4 cups chicken stock
3 stalks lemon grass
3 tbsp fish sauce
¼ cup lime juice
2 tbsp chopped spring onion
10 kaffir lime leaves, torn in half
1 tsp SIDS CRAZY LEMON
1 cup straw mushrooms
1 tbsp chopped fresh coriander
4 red chilli, seeded & chopped
2 spring onions, chopped
SIDS SALT & PEPPER to taste
Directions
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 ½ of the lime leaves and SIDS CRAZY LEMON. Bring to a boil, then reduce heat to low and simmer gently until the lemon grass changes colour 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 spring onion, coriander, red chillies and remaining lime leaves. Taste and adjust with SIDS SALT & PEPPER. The soup should be sour, salty, spicy and hot. Garnish with remaining spring onions.
