Yield: 6 servings
|½ pounds||Small fresh shrimp shelled (shells reserved) and deveined|
|2 quarts||Chicken stock|
|2||Green Serrano chilies, seeded and chopped|
|gram||Zest of one lime|
|4||Kaffir lime leaves|
|3||Lemon grass stalks, cut into 1-inch pieces|
|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.
Posted by Stephen Ceideberg; February 10 1992.