Ingredients
Method
1.In a large saucepan, combine prawn shells with 8 cups chicken stock and lemongrass stalk. Bring to the boil on high.
2.Reduce heat to low and simmer, uncovered, for 10 minutes. Strain liquid into a large bowl. Return stock to same pan. Add carrot, kaffir lime leaves and chilli into pan. Simmer for 4-5 minutes until carrot is just tender. Add prawns and simmer for 1-2 minutes until prawns change colour.
3.Remove from heat, stir in soy sauce, fish sauce and lime juice. Serve topped with snow pea sprouts and fried green onion.