Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

16 lg Shrimp
Shells from the shrimp,
-including heads, if
-available
5 c Water
2 Stems fresh Lemongrass
-(bottom 1/3 of stalk)
1/2 Inch piece Siamese Ginger
-(Galanga), sliced in
-slivers
3 sm Hot red chilies, seeds and
-ribs removed
2 Coriander roots
Salt to taste
6 sm Fresh Kaffir Lime Leaves
4 tb Nam Pla (fish sauce)
4 tb To 5 tb Lemon Juice
1 tb Lime Juice
1 cn Straw Mushrooms, drained
2 Stems fresh Coriander Leaves
-for garnish

Shell and devein shrimp, reserving heads and shells. Place shells and
heads in a large saucepan. Add water, lemongrass and Siamese ginger.
Using a mortar and pestle, pound two of the chilies with the
coriander roots and add to pan. Add the salt and five of the lime
leaves, shredded into little pieces.

Bring the soup to a boil and simmer uncovered 20 to 25 minutes. Strain
stock into a clean pan. Don't panic if it doesn't taste wonderful at
this point because the seasoning adjustments will make a big
difference.

A few minutes before serving, bring the stock to a boil, add the
shrimp and cook 2 to 3 minutes. Add the Nam Pla, lemon and lime
juices and the straw mushrooms. Adjust seasoning. The flavor should
be tangy.

Serve in bowls garnished with strips of remaining chili, shredded
lime leaf and coriander leaves.

SOURCE: Flower and Garden Magazine Feb/Mar 92 SHARED BY: Jim Bodle
6/92

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