Stephen Ceideburg
     16 lg Shrimp

      5 c  Water

      2    Stems fresh lemongrass

           -(bottom 1/3 of stalk)
      1    Half-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)

      5 tb Lemon juice

      1 tb Lime juice

     15 oz Straw mushrooms, drained

      2    Stems fresh coriander leaves

           -for garnish
  Note: Save shells from the shrimp, including heads, if available.
  This is the quintessential Thai soup aromatic, flavorful, citrus-scented,
  delicious. If this doesn't hook you on Thai cooking and gardening, nothing
  will. Serves four. Adapted from Southeast Asian Cookery by Sallie Morris
  (Grafton Books).
  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.
  Judith M. Fertig in Flower and Garden,  2-3/93.