Hot and Sour Soup I

Ingredients

• 15 liters (27 pints) chicken stock
• 2 tablespoons dried lemon grass
• 1 tablespoon grated lime rind
• salt to taste
• 3 tablespoons lime juice
• ¼ teaspoon chile paste
• ¼ teaspoon sugar
• ½ x 425 g (15 oz) can straw mushrooms, drained
• 125 g (4 oz) bean sprouts
• 1 bunch spring onions, thinly sliced
• 250 g (8 oz) frozen prawns, defrosted
• 2 small red chiles, seeded and thinly sliced
• 3 tablespoons coriander leaves

Directions

1. Put the stock, lemon grass and lime rind in a large pan. Bring to the boil, lower the heat and simmer gently for 15 minutes.
2. Strain the stock and return to the pan. Season with salt, then add the lime juice, chile paste and sugar. Stir well
3. Add the mushrooms, bean sprouts and spring onions. Simmer for 1 minute.
4. Add the prawns and simmer for a few seconds to heat through.
5. Serve in individual bowls, sprinkled with chile slices and coriander leaves.