Four to Six
By Judy Bastyra and Becky Johnson
This is a classic Thai Seafood Soup –
Peel the prawns, reserving the shells. Devein the prawns and set aside.
Rinse the shells under cold water, then put them in a large pan with the stock or water. Bring to the boil.
Bruise the lemon grass stalks and add them to the stock with half the lime leaves. Simmer gently for 5-6 minutes, until the stock is fragrant.