Hot and sour seafood soup (thai)

Yield: 6 servings

Measure Ingredient
½ pounds Small fresh shrimp shelled (shells reserved) and deveined
2 quarts Chicken stock
2 Green Serrano chilies, seeded and chopped
1 teaspoon Salt
gram 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

Combine shrimp shells with stock, chilies, salt, lime, zest, lime leaves and lemongrass stalks in heavy non-aluminum pot. Bring to a boil, reduce heat, cover and simmer for 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 for 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.

Makes 6 to 8 servings.

Source unknown.

Posted by Stephen Ceideberg; February 10 1992.

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