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Ingredientes
- 6 x peppercorns
- 3 x lemon grass, stalks
- 3 x ginger, Siamese, slices
- 3 Tbsp. lime juice
- 2 x chilies, red, chopped
- 8 x coriander roots
- 4 c. fish stock
- 2 c. shrimp, uncooked
- 3 Tbsp. fish sauce, (nam pla)
- 2 Tbsp. coriander, minced
Direcciones
- 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 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 407g | |
| Recipe makes 4 servings | |
| Calories 187 | |
| Calories from Fat 36 | 19% |
| Total Fat 4.01g | 5% |
| Saturated Fat 0.76g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 180mg | 60% |
| Sodium 1996mg | 83% |
| Potassium 575mg | 16% |
| Total Carbs 6.7g | 2% |
| Dietary Fiber 1.4g | 5% |
| Sugars 1.77g | 1% |
| Protein 30.3g | 48% |
