Lemon Grass Soup

Lemon Grass Soup

Serves 4

Core recipe

Points: 1 per serving (original points)

225g large raw prawns

2 tsp olive oil

625ml light fish stock

2 thick stalks lemon grass, finely chopped

3 tbsp lime juice

1 tbsp fish sauce

3 kaffir lime leaves

½ fresh red chilli, seeded & thinly sliced

½ fresh green chilli, seeded & thinly sliced

½ tsp sugar (optional)

coriander leaves to garnish

Peel prawns, reserving shells and remove dark veins down their backs.

In a wok or large pan, heat the oil, add the prawn shells and fry stirring occasionally until they change colour.  Stir in stock, bring to the boil and simmer 20 mins.  Strain and return to the wok, discarding the shells.

Add lemon grass, lime juice, fish sauce, lime leaves, chillies and sugar.  Simmer 2 mins.

Add prawns and cook just below simmering point for 2 - 3 mins until prawns are cooked.  Serve, garnished with coriander.