Hot & sour seafood soup
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Stephen Ceideburg | ||
| ½ | pounds | Small fresh shrimp shelled (shells reserved) and deveined |
| 2 | quarts | Chicken stock |
| 2 | Green Serrano chilies, seeded and chopped | |
| 1 | teaspoon | Salt |
| Grated zest of one lime | ||
| 4 | Kaffir lime leaves | |
| 3 | Lemon grass stalks, cut into 1-inch pieces | |
| ½ | pounds | Scallops |
| 2 | tablespoons | Fish sauce |
| Juice of 3 limes | ||
| 3 | To 4 tablespoons fresh cilantro, chopped | |
| 1 | Red Serrano chili, seeded and slivered | |
| 6 | Shiitake mushrooms, sliced | |
| 2 | Green onions, sliced julienne | |
Directions
Combine shrimp shells with stock, chilies, salt, lime, zest, lime leaves and lemon grass stalks in heavy nonaluminum pot. Bring to a boil, reduce heat, cover and simmer 20 to 20 minutes. Strain. Return liquid to pot and place over medium-high heat and bring to a boil.
Add shrimp and scallops and cook 1 minute. Stir in fish sauce and juice of limes. Add chopped cilantro, slivered red chili and shiitake slices, and green onions. Stir and pour into a tureen or ladle into individual bowls.