1. Remove shells from prawns and rinse. Put shells in a pot and add enough water to cover them. Cover pot, bring mixture to boil and simmer for 15 minutes. Strain. this is the broth which can be set aside. 2. Combine garlic, kafir leaves, lemon juice, Thai fish sauce, lemon grass, sugar and chili pepper. (Sauce can be made several days in advance and stored in the refrigerator.) 3. Bring soup stock to a boil, add prawns, mushrooms, and basic sauce. Bring to boil briefly until prawns cook. Garnish with cilantro. Recipe By : Seattle Times Posted to Digest eat-lf.v096.n201 Date: Mon, 28 Oct 1996 06:14:15 -0800 (PST) From: "Tina D. Bell"
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|Serving Size: 1 Serving (215g)|
|Recipe Makes: 4|
|Calories from Fat: 19 (12%)|
|Amt Per Serving||% DV|
|Total Fat 2.1g||3 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 0.3g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 170.2mg||52 %|
|Sodium 2338.9mg||81 %|
|Potassium 379.9mg||10 %|
|Total Carbohydrate 11.1g||3 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 10.3g|
|Protein 25.3g||36 %|
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Calories per serving: 163
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