INGREDIENTS

INSTRUCTIONS

Peel and de-vein the prawns. Wash the prawns, and the shells, very
thoroughly. Put the prawns on a plate, sprinkle with 1/2 teaspoon  salt
and keep in the fridge until needed. Reserve the shells.  Put the water
into a large saucepan with the prawn shells and all the  ingredients
for the stock except the extra liquid. Bring this to the  boil and
simmer for 20-30 minutes. By this time the stock will be  very fragrant
from the lemon grass and other aromatic ingredients.  Strain the stock
through a fine sieve, or a sieve lined with muslin,  into another large
saucepan. Discard the solids. Add the extra stock  or water, if used
(this additional liquid is needed if the soup is to  serve six people).
Keep aside to reheat later.  While the hot and sour stock is brewing,
prepare the vegetables. Pick  the watercress leaves off the stems as
you wash them.  Shred the oyster mushrooms finely. Put the clear,
srained stock back  on the heat; turn the heat up and bring the stock
to a rolling boil,  then add the prawns, mushrooms and coriander
leaves.  Let the mixture boil for 3 minutes, add the watercress and the
fish  sauce. Cook the soup for just one more minute, then serve
immediately.  Converted by MC_Buster.  Converted by MM_Buster v2.0l.

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