Thai shrimp soup (dom yam gung)

Yield: 4 servings

Measure Ingredient
6 \N Peppercorns
8 \N Coriander roots
3 \N Lemon grass; stalks
4 cups Fish stock
3 \N Ginger, siamese; slices
2 cups Shrimp; uncooked
3 tablespoons Lime juice
3 tablespoons Fish sauce (nam pla)
2 \N Chilies, red; minced
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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