Hot & sour seafood soup

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.

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