Title: Dom Yam Gung (Thai Shrimp Soup)
Categories: Thai Soup Spicy Seafood
Yield: 4 Servings
| 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.