INGREDIENTS

2 lbs. raw prawns
1 tablespoon oil
8 cups hot water
1 1/2 teaspoons salt
2 stalks lemon grass or 4 strips lemon rind, thinly peeled
4 lemon or other citrus leaves
2 or 3 fresh whole chilies
1 tablespoon fish sauce
2 tablespoons lemon juice, to taste
1 fresh red chili, seeded and sliced
2 tablespoons chopped coriander leaves
4 spring onions (with green tops), chopped

COOKING METHOD

Shell and de-vein prawns. Wash prawn heads well, drain thoroughly.

Heat oil in saucepan and fry heads and shells of prawns until they turn pink.

Add hot water, salt, lemon grass or lemon rind, citrus leaves, and whole chilies. Bring to boil, cover and simmer for 20 minutes.

Strain stock, return to boil, add prawns, and simmer for 3-4 minutes or until prawns are cooked.

Add fish sauce and lemon juice to taste.

Serve in a large tureen or soup places, sprinkled with sliced chili, coriander leaves, and spring onions.

SOURCE: AsianConnections