dom yam gung (thai shrimp soup)

Categories
Thai
Seafood
Soup/stew
Yield
4 servings
MeasureIngredient
Peppercorns
Lemon grass, stalks
Ginger, siamese, slices
3 tablespoons Lime juice
Chilies, red, minced
Coriander roots
4 cups Fish stock
2 cups Shrimp, uncooked
3 tablespoons Fish sauce (nam pla)
2 tablespoons 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.

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