prawn soup

3/4 lb. (375g) fresh/frozen prawn tails in the shell
2 tbsp. (30 mL) vegetable oil
1 qt. (1L) hot water
1 qt. (1L) chicken broth
Grated peel and juice of 1 small lemon
Grated peel and juice of 1 small lime
4 small, hot green chilies, seeded, minced
5 garlic cloves
1 tbsp. (15 mL) hot Szechuan chili paste
5 tsp. (25 mL) Asian fish sauce or oyster sauce
1 large carrot, julienned
1 small red bell pepper, julienned
1 large Portabella mushroom, julienned
3 green onions, julienned
3 tbsp. (45 mL) chopped cilantro

1. Peel and de-vein prawns, reserving shells.

2. Heat oil in Dutch oven over medium-high heat. Add shells; cook, stirring about 1 minute until shells are pink and leaching liquid into the pan.

3. Add water, broth, peels and juices of lemon and lime, chilies, whole garlic cloves. Simmer strongly for 25 minutes.

4. Strain through a fine sieve. Retrieve the garlic cloves; mash them with a fork. Return strained liquid and mashed garlic to the Dutch oven. Discard other strained ingredients.

5. Add chili paste, fish sauce, carrot and bell pepper to pan. Cook over medium heat, stirring occasionally until carrot is tender. Add mushroom, green onion and prawns. Cook 1 minute. Add cilantro.

Makes 6 to 8 servings

Serving suggestion: Serve at once in hot bowls.

Nutrient analysis per serving:
137 calories, 14 grams protein, 9 grams carbohydrates, 5 grams of fat per serving