- 500 grams Giblets
- 1 Onion
- 1 Clove
- 4 Coriander seeds
- 2 Lemongrass stalks
- 3 Lemon leaves
- 1 pinch Sugar
- 1 Lime
- 4 large Shrimp (peeled up to tail end)
Rinse the lemon grass, brush, trim the top and cut the remainder into thin slices.
Place the giblets, clove, coriander seeds, lemon leaves and chopped lemongrass with 1½ liters (approximately 7½ cups) of water in a pot. Bring to a boil and simmer for about 2 hours.
Strain the broth through a mesh lined with cheesecloth into another pot. Skim off the fat from the broth, if required. Bring the strained broth to a boil and season with salt, sugar and pepper. Add the shrimps to the broth and simmer for about 3 minutes.
Rinse the lime in hot water, pat dry and cut in half. Cut one half of lime into thin slices. Grate the zest from the second half of lime and squeeze the juice. Stir the lime juice into the broth to taste.
To serve, spread the slices of lime and zest in 4 small bowls, divide the hot broth equally into each bowl and top each with a shrimp.