| 1 | lb | Shrimp; medium size - about 26/pound, (preferably with heads) |
| 4 | | Stalks fresh lemongrass; with the outer leaves discarded and root ends trimmed |
| 6 | c | Water |
| 1/4 | c | Coriander roots and/or stems; well-washed and finely chopped |
| 1/2 | ts | Salt; (or to taste) |
| 1/2 | ts | Black pepper; freshly ground |
| 1 | | 1-inch cube fresh gingerroot; peeled and cut into fine julienne strips |
| 1/4 | c | Asian fish sauce; (preferably Naam Pla) |
| 1/4 | c | Fresh lime juice |
| 1 | sm | Fresh red or green Thai chili or serrano chili; or to taste, seeded and sliced very thin |
| | GARNISH |
| | Fresh coriander leaves |
| | Thinly sliced kaffir lime leaves |
| sm | Fresh red Thai chilies; if desired |
