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Com Yam Gungthai 6 peppercorns 8 coriander roots 3 stalks lemon grass 4 cup fish stock 3 slices siamese ginger 2 cup uncooked shrimp 3 tablespoon lime juice 3 tablespoon fish suace (nam pla) 5 red chilies (prik khee nu), 1 minced 2 tablespoon chopped coriander 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.
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