Lemon Grass Soup

200 gms. prawns, large 
625 ml. fish stock 
2 stalks lemon grass (chopped)
3 tbsps. lemon juice 
2 tsps. vegetable oil
3 nos. kaffir lime leaves (chopped)
½ no. fresh red chilli
½ no. green chilli 
½ tsp. brown sugar (crushed)
Coriander leaves for garnishing

Preparation Method: 
1.Peel prawns and remove dark veins; keep aside.
2.Deseed the chillies and thinly slice them.
3.In a pan heat oil, add prawn shells and stir till it changes colour. Add fish stock and bring to boil and simmer for 15 mins.
4.Strain the stock and return to pan and discard the shell.
5.Add lemon grass, lime juice, chillies and sugar to the stock and simmer for 2mins.
6.Add prawns and cook on low heat till it is cooked.
7.Serve in warm bowls topped with coriander.
Chef's Name: 
Rehana Khambaty