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Recipe from: Colonel Ian F. Khuntilanont-Philpott
Place about a liter (or a quart) of fish stock in the hot pot (if you haven't got one, you could use a small "deep fryer" or a fondue pot as a replacement).
Bring it to a boil and add:
2 stalks of lemon grass, bruised (this isn't eaten, but is an essential flavor)
2 to 3 kaffir lime leaves (use lime zest if you can't get it)
2 cilantro plants, chopped.
1 tablespoon fresh ground ginger
ground chili powder (prik phom) to taste
4 tablespoons red chilies in vinegar (prik dong)
4 tablespoons green chilies in fish sauce (prik nam pla)
The juice of 3 or 4 limes
2 or 3 tablespoons of sliced bamboo shoots or coconut shoots
2 to 3 tablespoons "chilies in oil" (prik nam pao)
Raw shrimp (about 15 to the pound in size) are placed on the table (in Thailand we don't bother cleaning them — you might want to remove the heads, legs and shells, and devein them), together with fresh mushrooms. The guests then cook these by placing them in small bronze-wire baskets and dipping them in the suki pot. If you are using fondue forks, you might want to add the mushrooms to the soup liquor just before everyone starts to dine.