| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Thai |
Thai, Shellfish |
4 |
Servings |
INGREDIENTS
| 6 |
|
Peppercorns |
| 8 |
|
Coriander roots |
| 3 |
|
Stalks lemon grass |
| 4 |
c |
Fish stock |
| 3 |
|
Slices siamese ginger |
| 2 |
c |
Uncooked shrimp |
| 3 |
tb |
Lime juice |
| 3 |
tb |
Fish suace (nam pla) |
| 5 |
|
Red chilies (prik khee nu), |
|
|
Minced |
| 2 |
tb |
Chopped coriander |
INSTRUCTIONS
Contributed to the echo by: BOYD NARON DOM YAM GUNG (THAI SHRIMP SOUP)
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.
Makes 5-1/2 cups, 4 to 5 servings.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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