Ingredients

  • 6 peppercorns
  • 8 coriander roots
  • 3 stalks lemon grass
  • 4 cups fish stock
  • 3 slices Siamese ginger
  • 2 cups large shelled uncooked shrimp
  • 3 tablespoons lime juice
  • 3 tablespoons fish sauce (nam pla)
  • 2 to 5 chilies, seeded and finely minced (prik khee nu)
  • 2 tablespoons chopped coriander sprigs
  • Nutritional Information
    • Nutritional analysis per serving (2 servings)

      172 calories; 6 grams fat; 1 gram saturated fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 20 grams carbohydrates; 6 grams dietary fiber; 2 grams sugars; 14 grams protein; 4 milligrams cholesterol; 2857 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

5 1/2 cups

Preparation

  1. With a food processor running, add peppercorns and coriander root slowly and process to a paste.
  2. Trim root end off lemon grass and peel away tough layers. Thinly slice first six inches of each stalk.
  3. Bring fish stock to a boil. Add coriander-pepper mixture and simmer while adding lemon grass, ginger and shrimp. Stir in remaining stock and return to boil.
  4. Season to taste with lime juice, fish sauce and chilies.
  5. Sprinkle each serving with chopped coriander

28 minutes

Dining and Cooking