Prawns - 1 lb (shell and devein)
Chicken soup stock - 4 cups
Lemon grass - 3 stalks
Straw mushrooms - 1 can (225g drained)
Fish sauce - 3 tbsp
Lime juice - 1/4 cup
Green onions - 2 (finely chopped)
Cilantro - 2 tbsps (chopped)
Red chilies - 4 (seeded and chopped)
Salt and pepper - add to taste
-
Add the lemon grass, fish sauce,
lime juice, red chilies, salt, and pepper to the
soup stock. Bring to a boil.
-
Let it boil for 3 to 5 minutes.
Then remove the lemon grass.
-
Add in the prawns and straw mushrooms.
Cook until the shrimps are pink.
-
Garnish with cilantro.
* Less than 0.5g of fat per portion.
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