Prawn Soup with Lemongrass
20 medium prawns
4-5 cups water
3 shallots, finely chopped
2 stalks lemongrass, lightly pounded and cut into 1 inch pieces
2 tbsp. fish sauce
2 slices fresh or dried galangal
20 small mushrooms, halved
6 kaffir lime leaves
3 tbsp. lime juice
2 1-inch chilies, finely chopped
For garnish: Chopped scallions and cilantro
Wash prawns and shell them without
removing the tails. Combine the water, shallots,
lemongrass, fish sauce and galangal in a saucepan and boil for 3 minutes.
Add prawns
and mushrooms. Cook until the prawns turn pink. Add kaffir lime
leaves, lime juice and
chilies. Cover and remove from heat. Sprinkle with garnished and
serve hot.
Notes: You can get these
unusual ingredients at an Asian market or instead of galangal
which is the hardest of these to find, you can use fresh ginger.
