Ingredients

  • 1 tablespoon vegetable oil
  • shells from prawns, no heads
  • 1700 milliliters chicken stock
  • salt to taste
  • 2 lemon grass smashed
  • 3 kaffir lime leaves
  • 2 chile, jalapeno minced
  • 16 shrimp Tiger
  • 2 teaspoons fish sauce
  • 2 lime juiced
  • 6 mushrooms, shiitake
  • 1 tablespoon cilantro
  • 2 green onions

Directions

1. Sauté prawn shells until they turm pink, add chicken stock, salt, lemon grass, lime leaves and green chilis. Simmer for 15 minutes then strain.
2. Return liquid to saucepan and bring to boil then allow to simmer gently before adding prawns and mushrooms. Cook for 2 minutes, then add fish sauce and lime juice.
3. Serve immediately, garnish with coriander and spring onions.

Notes
Notes:Shrimp heads make for cloudy soup


Categories
hot, soups
Keywords
soups, hot
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