Vietnamese Prawn Soup

• 12 None raw king prawns (1 lb), peeled (shells reserved), deveined, heads discarded
• 1 tbsp thinly sliced fresh ginger
• 1 tsp black peppercorns
• 2 cloves garlic, minced
• 2 None large fresh red chilies, seeded, thinly sliced
• 1 stalk lemongrass, coarsely sliced
• 14 oz fresh rice noodles
• 1/4 cup lemon juice
• 4-6 tbsp fish sauce
• 2 None spring onions, sliced thinly
• 1/4 cup fresh cilantro leaves
• 2 tbsp fresh mint leaves

1. Place prawn shells, ginger, peppercorns, garlic, 1 chili, lemongrass and 12 cups water in a large saucepan or stockpot. Bring to a boil. Reduce heat and simmer for 20 mins. Strain into a clean saucepan.
2. Add prawns to stock and simmer, covered, for 3 mins, or until pink.
3. Meanwhile, pour boiling water over rice noodles in a bowl. Soak until tender then drain well.
4. Add lemon juice and fish sauce to stock. Distribute prawns and noodles between 6 serving bowls. Top with stock, spring onions, herbs and remaining chili. Serve.

king prawns, ginger, black peppercorns, garlic, fresh red chilies, stalk lemongrass, rice noodles, lemon juice, fish sauce, spring onions, fresh cilantro, mint

Taken from recipes-plus.com/api/v2.0/recipes/37678 (may not work)