PREPARATION:
1. Wash, peel and devein the prawns. Discard the heads; leave the tail fins attached.
2. Remove the outer layer of the lemon grass. Wash and cut diagonally into slices about 1/2 cm
thick. Discard the base (about 1 cm from the roots).
3. Heat the chicken stock in a pot until it boils. Add the lemon grass and boil for a short
while until fragrant. Cook the straw mushrooms in the chicken stock until almost done. Ten add
the prawns.
4. Season with fish sauce and roasted chili paste. Add the torn kaffir lime leaves and the hot
chilies. Bring to a boil once more.
5. Serve the soup in a bowl. Garnish with young kaffir lime leaves, diagonally cut lemon grass
and hot chilies. Serve with hot steamed rice.
Note: Keeping the seasoned pork ribs overnight will make the ribs more tender
