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This soup's broth is so robustly flavored with lemon and hot peppers it will make your taste buds sit up an take notice!

2 pounds medium-sized shrimp

1 tablespoon vegetable oil

8 cups hot water

1 1/2 teaspoons salt

2 stalks lemon grass or 4 strips lemon rind, peeled thinly

4 lemon or other citrus leaves

2 or 3 fresh whole birdseye chilies

1/2 pound fresh mushrooms, halved or quartered

1 tablespoon Thai fish sauce*

1/2 cup fresh lemon juice

2 tablespoons chopped fresh cilantro leaves (no stems)

4 green onions (green tops included), chopped

2 ripe tomatoes, quartered (optional)

Hot cooked Jasmine or long grain white rice for accompaniment

1. Wash, shell (save the shells) and de-vein prawns. Heat oil in large soup pot and saute shells until they turn pink. Add hot water, salt, lemon grass or rind, citrus leaves and whole chilies. Bring to a boil, cover and simmer for 20 minutes.
2. Strain stock, return to a boil, add prawns and mushrooms (about a minute after the prawns) and simmer for 3 to 4 minutes or until prawns are cooked.
3. Remove from heat and add fish sauce, lemon juice, cilantro leaves, green onions and the tomato.
4. Suggested serving: Spoon desired amount of cooked rice into individual serving bowls and ladle hot soup over rice.

Makes 6 servings.

* Fish sauce is available in Asian foods specialty stores, but may also be available on the Asian specialty foods aisle in your local supermarket. If you prepare a lot of stir-fry and Asian dishes , you really should keep this product on hand as a staple in your kitchen.

Cook's Note: This soup should have a pronounced lemon flavor. If needed, adjust the amount of lemon juice to achieve this.

Nutritional Facts Per Serving: 207.9 calories; 22% calories from fat; 5.2g total fat; 229.8mg cholesterol; 938.0mg sodium; 576.8mg potassium; 7.3g carbohydrates; 1.3g fiber; 2.5g sugar; 5.9g net carbs; 32.7g protein.

Copyright 1999 Hope Pryor, please see Terms of Use.