Prawn and lemon grass soup

By Ingrid , blog "Chez Inoule"

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Details

servings 4
Level of difficulty Easy
Preparation time 10mins
Cooking time 20mins
Cost Average budget

Cut the lemon grass and keep only the heads and 2 or 3 cm of stem. Remove the first "skin", a little hard and cut off the tips of the heads.

Blend together: the prepared lemon grass, peeled ginger, peeled shallots and lime leaves (remove the central vein beforehand).

Fry the mixture in a pan mixed with a little sunflower oil. Add the prawns and cook for a few minutes, stirring.

Cover with water (1 litre to 1 litre and a half) and add salt, sugar, lemon juice, satay, tamarind and mushrooms.

Bring to a boil and simmer for about 20 minutes.

Serve hot with chopped spring onion or fresh coriander and a few drops of sesame oil.