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.