Yield: 6 Servings
|\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|
|\N \N||Grated zest of one lime|
|4 \N||Kaffir lime leaves|
|3 \N||Lemon grass stalks, cut into 1-inch pieces|
|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.