1 1/2 lbs. med shrimp, uncooked (21 to 25 to the lb.)
2 1/2 qts. water
6 sm. Makrut leaves (dried lime leaves)
1 tbsp. dried Lemon Grass Stick, cut into 1" lengths
1/3 c. strained fresh lemon juice
1/3 c. fish sauce
1/4 c. fresh coriander leaves, finely cut
12 fresh hot red chili strips, about 1" long

Sold in many supermarkets; it's a thin, brownish sauce.

May be substituted with powdered hot pepper or curry sauce

Shell shrimp. Leave tails attached. Devein them by making a shallow incision down their backs with small sharp knife and lifting out the black or white intestinal vein with point of knife. Wash shrimp under cold running water and pat them completely dry with paper towels. In a heavy 4 to 6-quart casserole, bring water to boil over high heat. Drop in Makrut and dried Lemon Grass and boil uncovered for 10 minutes, or until leaves turn somewhat yellow.

Stir in lemon juice and fish sauce and boil soup for 5 minutes more. Reduce heat to moderate, drop in shrimp, and cook 4 to 5 minutes longer, or until shrimp are firm and pink. Add fresh coriander leaves and red chili pepper, and taste for seasoning. Serve at once from separate soup bowl. Enjoy!