6 Peppercorns
3 Lemon grass, stalks
3 Ginger, siamese, slices
3 tb Lime juice
2 Chilies, red, minced
8 Coriander roots
4 c Fish stock
2 c Shrimp, uncooked
3 tb Fish sauce (nam pla)
2 tb Coriander, chopped
The red chilies are also known as "prik khee nu". Puree peppercorns
and coriander roots. Trim root and tough layers from lemon grass.
Thinly slice first six inches. Bring 2 c. of stock to boil. Add
coriander paste and simmer while adding lemon grass, ginger and
shrimp. Stir in remaining stock and bring to boil. Season with lime
juice, fish sauce and chilies. Sprinkle servings with chopped
coriander.
