6    Peppercorns

      3    Lemon grass, stalks

      3    Ginger, siamese, slices

      3 tb Lime juice

      2    Chilies, red, minced

      8    Coriander roots

      4 c  Fish stock

      2 c  Shrimp, uncooked

      3 tb Fish sauce (nam pla)

      2 tb Coriander, chopped

  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 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 chopped coriander.