Kaffir Leaf Hot and Sour Prawn Soup
Shell and devein the shrimp, reserving the shells. Rinse the shells and place them in a large saucepan with the chicken stock. Bruise the lemon grass stalks, and add them to the broth along with half of the lime leaves. Bring to a boil, then reduce heat to low, and simmer gently until the lemon grass changes color, and the stock becomes fragrant, about 5 minutes. Strain the stock and return to the saucepan. Discard the solids.
Return the stock to a simmer, and add the mushrooms and shrimp. Cook until the shrimp are pink. Stir in the fish sauce, lime juice, 2 tablespoons green onion, cilantro, red chilies, and remaining lime leaves. Taste, and adjust seasoning if necessary. The soup should be sour, a little salty, spicy and hot. Garnish with remaining green onions.
*Lemon grass and kaffir lime leaves may be found at an Asian specialty store.
Per Serving: 195 Calories; 4g Fat (14.9% calories from fat); 1g Saturated Fat; 35g Protein; 13g Carbohydrate; 1g Dietary Fiber; 174mg Cholesterol; 724mg Sodium. Exchanges: 4 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates.
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