raw shrimps, shell and devein (reserve the heads)
8 cups hot
lemon grass (white part only)
4 lemon or
other citrus leaves
2 or 3 fresh
tablespoons lemon juice, or to taste
1 fresh red
chili, seeded and sliced
tablespoons chopped cilantro leaves
4 scallions (with green tops), chopped
Wash the shrimps heads well
and drain thoroughly. Heat a saucepan
with oil and fry the shrimps heads and shells of shrimps until they turn pink. Add hot water,
salt, lemon grass, citrus leaves and whole chilies. Bring to
the boil, cover and simmer for 25 minutes. Strain stock, return to the
boil, add shrimps and simmer for 3 minutes or until shrimps are cooked.
Add fish sauce and lemon juice to taste. This soup should have a
pronounced acid flavor, so add sufficient lemon juice to achieve this.
Serve in a large tureen or in soup plates, sprinkled with sliced chili,
cilantro leaves and scallions.