Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| \N \N | Stephen Ceideburg |
| ½ pounds | Small fresh shrimp shelled (shells reserved) and deveined |
| 2 quarts | Chicken stock |
| 2 \N | Green Serrano chilies, seeded and chopped |
| 1 teaspoon | Salt |
| \N \N | Grated zest of one lime |
| 4 \N | Kaffir lime leaves |
| 3 \N | Lemon grass stalks, cut into 1-inch pieces |
| ½ pounds | Scallops |
| 2 tablespoons | Fish sauce |
| \N \N | Juice of 3 limes |
| 3 \N | To 4 tablespoons fresh cilantro, chopped |
| 1 \N | Red Serrano chili, seeded and slivered |
| 6 \N | Shiitake mushrooms, sliced |
| 2 \N | Green onions, sliced julienne |
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.