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Ingredientes
- 6 x Peppercorns
- 8 x Coriander roots
- 3 stalk lemon grass
- 4 c. Fish stock
- 3 slc siamese ginger
- 2 c. Uncooked shrimp
- 3 Tbsp. Lime juice
- 3 Tbsp. Fish suace (nam pla)
- 5 x Red chilies (prik khee nu), Chopped
- 2 Tbsp. Minced coriander
Direcciones
- 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 in 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 minced coriander.
- Makes 5-1/2 c., 4 to 5 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 417g | |
| Recipe makes 4 servings | |
| Calories 191 | |
| Calories from Fat 36 | 19% |
| Total Fat 4.04g | 5% |
| Saturated Fat 0.77g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 180mg | 60% |
| Sodium 955mg | 40% |
| Potassium 613mg | 18% |
| Total Carbs 8.27g | 2% |
| Dietary Fiber 1.7g | 6% |
| Sugars 2.51g | 2% |
| Protein 30.08g | 48% |
