Tom yum goong

16 uncooked large king prawns (1.1kg)
1 tablespoon peanut oil
10cm stick (20g) fresh lemongrass, chopped coarsely
2 cloves garlic, quartered
3cm piece fresh ginger (15g, chopped coarsely)
3 litres (12 cups) water
2 fresh kaffir lime leaves, chopped coarsely
2 tablespoons fish sauce
1/4 cup (60m) lime juice
2 fresh long red chillies, sliced thinly
3 green onions, sliced thinly’s
1/3 cup loosely packed fresh coriander leaves
1/4 cup coarsely chopped fresh mint
1 Shell and devein prawns, spare meat and shells separately. Discard heads.
2 Heat oil in large saucepan, cook shells, stirring, about 3 minutes or until deep orange in colour. Add lemongrass, garlic and ginger cook, stirring, until fragrant.
3 Add the water and lime leaves, cover, bring to a boil. Reduce heat, simmer, uncovered, 10 minutes. Strain stock through a muslin-lined sieve into a large heatproof bowl; discard solids.
4 Return stock to same cleaned pan, bring to a boil. Reduce heat, add prawn meat; simmer, uncovered until prawn meat is changed in colour. Remove from heat; stir in sauce and juice. Serve soup topped with chilli, onion, coriander and mint.
Serves 4 per serving
2.1g carbohydrates; 5.5g total barrel 1g saturated fat 2 free 711kJ (170 cal); 27.1g protein