Dom Yam Gung (Spiced Shrimp Soup)

• 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

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.
3. Thinly slice first six inches of each stalk.
4. Bring fish stock to a boil.
5. Add coriander-pepper mixture and simmer while adding lemon grass, ginger and shrimp.
6. Stir in remaining stock and return to boil.
7. Season to taste with lime juice, fish sauce and chilies.
8. Sprinkle each serving with chopped coriander

peppercorns, roots, lemon grass, fish stock, ginger, shrimp, lime juice, fish sauce, chilies, coriander sprigs

Taken from cooking.nytimes.com/recipes/1950 (may not work)