Ingredients

• 200 gm. raw prawns

• 2 tsp. oil

• 1 stalk lemon grass. You can use peel of 1/2 a lemon instead

• A couple of lemon/lime leaves

• 1 tsp. fish sauce (sold in oriental shops)

• Juice of 1/2 a lemon (1 tbsp.)

• A couple of green chillies, chopped finely

• Salt to taste

• 3 cups boiling water

• A handful of chopped coriander leaves

• 1 tbsp. chopped spring onion greens

Instructions

1. Shell and de-vein prawns. Do not throw away heads and shells.

2. Keep prawns aside.

3. Heat oil in a pan and add prawn heads and shells.

4. Fry until they turn pink.

5. Add lemon grass/lemon peel, broken up lemon/lime leaves and water.

6. Boil for 20-30 minutes. Strain and discard solids.

7. Bring this stock to boil again and add fish sauce, prawns,lemon juice and green chillies.

8. Once prawns turn pink, adjust seasoning and lemon. The soup should taste quite sharp and lemony.

9. Serve HOT with spring onion green and coriander garnish.

10. Also see Soup Selection.

Notes

• You can add fish, mussels, scalops etc to this soup.