Hot and Spicy Shrimp Soup with Lemon Grass

A very simple soup that gives off a complex aroma and flavor. One taste of these prawns in the spicy and sour broth will send your taste buds to the tropics.

Ingredients
1 lb. tiger prawns with shell
4 C. chicken stock
3 stalks lemon grass
3 Tbs. fish sauce
1/4 C. lime juice
2 Tbs. chopped green onion
10 kaffir lime leaves, torn in half
1 C. straw mushrooms
1 Tbs. chopped fresh cilantro
4 red chili peppers, seeded and chopped
2 green onions, chopped

Directions
Shell and devein the prawns, 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 prawns. Cook until the prawns are pink. Stir in the fish sauce, lime juice, 2 Tbs. green onion, cilantro, red chilies, and remaining lime leaves. Taste, and adjust seasoning if necessary. The soup should be sour, salty, spicy and hot. Garnish with remaining green onions.