Peel the prawns, reserving the shells. Devein the prawns and set aside. Rinse the shells under cold water, then put them in a large pan with the stock or water. Bring to a boil.
Bruise the lemongrass stalks and add them to the stock with half the lime leaves. Simmer gently for 5 to 6 minutes, until the stock is fragrant. Strain the stock, return it to the clean pan and reheat. Add the drained mushrooms and the prawns, then cook until the prawns turn pink.
Stir the fish sauce, lime juice, spring onion, cilantro, chilies, and the remaining lime leaves into the soup. Taste and adjust the seasoning, if necessary. The soup should be sour, salty, spicy and hot.
Serves 4 to 6
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (722g)|
|Recipe Makes: 4|
|Calories from Fat: 73 (22%)|
|Amt Per Serving||% DV|
|Total Fat 8.1g||11 %|
|Saturated Fat 2g||10 %|
|Monounsaturated Fat 3.1g|
|Polyunsanturated Fat 2g|
|Cholesterol 184.6mg||57 %|
|Sodium 1940.9mg||67 %|
|Potassium 1128.5mg||30 %|
|Total Carbohydrate 26.4g||8 %|
|Dietary Fiber 1.3g||5 %|
|Sugars, other 25.1g|
|Protein 38.3g||55 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 335
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