Low Carbohydrate Soups and Appetizers Recipes - Hot and Sour Soup Recipe

Ingredients

• 225g/8oz unpeeled raw prawns (shrimp)

• 2 lemon grass stalks

• 1.5 liters/6 1/4 cups vegetable stock

• 4 kaffir lime leaves

• 2 slices peeled fresh root ginger

• 60ml/4 tbsp Thai fish sauce

• 60ml/4 tbsp fresh lime juice

• 2 garlic cloves, crushed

• 6 spring onions (scallions), chopped

• 1 fresh red chili, seeded and cut into strips

• 115g/4oz/generous 1 1/2 cups oyster mushrooms, sliced

• fresh coriander (cilantro) leaves and kaffir lime slices, to garnish

Serve 6

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Method:

1. Peel the prawns and set them aside. Put the shells in a large pan. Lightly crush the lemon grass and add the stalks to the pan with the stock, lime leaves and ginger.

2. Bring the stock and aromatics to the boil, simmer for about 20 minutes. Strain into a large, clean pan. Discard the prawn shells, lime leaves and root ginger.

3. Add the Thai fish sauce, lime juice, garlic, spring onions, chili and sliced oyster mushrooms to the stock.

4. Bring the mixture to the boil, lower the heat and simmer gently for 5 minutes. Add the peeled prawns to the broth and cook for 2-3 minutes.

5. Serve immediately, garnished with fresh coriander leaves and slices of kaffir lime.

Cook's Tips: Do not overcook the prawns or they will become tough and chewy and spoil the delicate nature of the soup. THE HERBS, SPICES AND AROMATICS in this light and healthy soup provide a useful supply of nutrients and photochemical to help promote good health.