Ingredients:
Tiger prawns: 500g, with shell
Chicken stock: 1L
Lemon grass: 3 stalks
Kaffir lime leaves: 10 fresh, torn in half
Mushrooms: 225g
Fish sauce: 3 tablespoons
Lime juice: 4 tablespoons
Green onion: 1/2 cup
Coriander: 1/2 cup, chopped
Red chillies: 4, seeded and chopped

Method:
1. Shell and de-vein the prawns, reserving the shells. Rinse the shells and place them in a large pan with the chicken stock.
2. Bruise the lemon grass stalks, and add them to the stock along with half of the lime leaves and bring to the boil, then reduce heat to low, and simmer gently until the lemon grass changes colour, and the stock becomes fragrant, about 5 minutes.
3. Sieve the stock and return to the pan. Discard the solids.
4. Return the stock to a simmer, and add the mushrooms and prawns and cook until the prawns are pink.
5. Stir in the fish sauce, lime juice, almost all the green onions, coriander, red chillies and remaining lime leaves.
6. Garnish with remaining onions.

Nutritive Value ( 1 Serving) :-
Calories -      154.7 kcal
Protein –       6.2 gm
Fat - 3.37 gm