* Exported from MasterCook *

THAI HOT SOUR PRAWN SOUP

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : 5-10G Low Carb Regional Asian
Regional Thai Seafood Shellfish
Znew

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 kg raw prawns -- 2lb shrimp not cooke
1 tbsp oil
8 cups chicken stock
salt -- to taste
2 stalks lemon grass -- bruised
4 strips lemon rind
4 kaffir lime leaves
4 red chiles
2 tbsp fish sauce
1 tsp lime juice -- or lemon juice to ta
2 tbsp coriander leaves -- chopped
4 spring onions -- including green tops

Shell and de-vein prawns, reserving heads and shells. Wash prawn heads and set aside to drain. Heat oil in a saucepan and fry heads and shells until they turn pink. Add 8 cups chicken stock or hot water, salt, lemon grass or rind, kaffir lime leaves and 3 of the chillies left whole. Bring to the boil, cover and simmer for 20 minutes. Strain stock, return to pan and bring to the boil. Add prawns and simmer for about 3 minutes, or just until prawns are cooked. Stir in fish sauce and lime or lemon juice to taste. The soup should have a pronounced acidic flavour, Serve sprinkled with remaining chili sliced, coriander leaves and spring onions.

Cuisine:
"Asian"
Source:
"Oriental Seafood Asian Cooking Library"












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Per Serving (excluding unknown items): 217 Calories; 5g Fat (21.0% calories from fat); 30g Protein; 9g Carbohydrate; 2g Dietary Fiber; 257mg Cholesterol; 3163mg Sodium. Exchanges: 4 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates.

NOTES : Modified for Low Carb by The AUSSIE LC GOURMET Tony Blakemore Sept 2000
e-mail Tony@carb-lite.au.com
web site WWW.CARB-LITE.AU.COM









Nutr. Assoc. : 26456 0 0 0 802 0 3953 0 0 0 0 0