See Also: Asian · Cooking Club · Soups
Lemongrass and Prawn Soup
From Dorothy McNett's recipes at www.dorothymcnettcom. Lemongrass is traditional but if you can't get any, use the zest and juice of a large lemon. Not the same, but it will give a lemony flavor which is traditional.
2 stalks of lemongrass
4 cups chicken stock
8 - 10 large prawns, in shells
1 lime, using the zest and juice
2 green onions, thinly sliced
1 carrot, shredded
1 small daikon radish, or use 2 red radishes, finely shredded
snipped fresh coriander leaves for garnish
pinches of sea salt, if needed and desired
Cut off the white part of the lemongrass stalks, saving the tops for adding later. Cut the white part into about 1 inch pieces and flatten out with a knife or pounder. Shell the prawns and set the prawns aside. In a saucepan bring chicken stock to a boil, add the white flattened lemongrass pieces and the prawn shells. Simmer about 2 - 3 minutes and set aside for a few minutes or more to infuse. In meantime, slice the remaining parts of the lemongrass and finely chop. Now strain the cooked lemongrass and prawn shells from the stock and discard them. Bring the stock back to a boil and add the finely chopped lemongrass along with the prawns, zest and juice of the lime, sliced green onions, shredded carrot and radish. Simmer about 3 - 4 minutes or until the prawns are done. Taste, adding sea salt if needed and garnish with coriander leaves.
Recipe created 2017-10-30.
