Recipe - Hot And Sour Prawn S Up

75 g Thread rice noodles
1 Lemon grass stalk
1 pt Hot chicken stock
1 teaspoon Thai red or green curry
paste
1 Shallot
50 g Shiitake mushrooms; thinly
cut or sliced up
2 teaspoon Light brown sugar
2 teaspoon Fish sauce
10 Raw; peeled tiger prawns
1 small Red chilli
1 Salad onion
1 Lemon; juice of
1 Handful fresh coriander
leaves

1 Place the noodles in a large heatproof bowl and cover with boiling water.
Set aside for five minutes.

2 Flatten the lemon grass stalk with a rolli g pin or meat mallet and put
in a pan with the stock and curry paste.

3 Finely chop the shallot, add to the pan and bring to the boil. Thinly
slice the mushrooms, add to the pan and simmer gently for five minutes.

4 Stir the sugar, fish sauce and prawns into the soup and simmer for three
minutes until the prawns are cooked. Thinly slice the chilli and salad
onions.

5 Squeeze the lemon juice into the soup and season to taste. Drain the
noodles and pile into two bowls. Ladle over the soup, scatter over the
coriander, salad onion and chilli, and serve

Converted by MC_Buster.

Per serving: 107 Calories (kcal); 1g Total Fat; (7% calories from fat); 3g
Protein; 27g Carbohydrate; 1mg Cholesterol; 7mg Sodium Food Exchanges: 1
Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat;
One half Other Carbohydrates

Converted by MM_Buster v2.0n.