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
- With a food processor running, add peppercorns and coriander root slowly and process to a paste.
- Trim root end off lemon grass and peel away tough layers. Thinly slice first six inches of each stalk.
- 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.
- Season to taste with lime juice, fish sauce and chilies.
- Sprinkle each serving with chopped coriander
28 minutes
Dining and Cooking