Ingredients:
| 1/2 |
pound |
small fresh shrimp shelled -- (shells reserved) |
| 2 |
quarts |
chicken stock |
| 2 |
medium |
green serrano chilies -- seeded and chopped |
| 1 |
teaspoon |
salt |
| 1 |
medium |
zest of one lime |
| 4 |
pieces |
kaffir lime leaves |
| 3 |
pieces |
lemon grass stalks, cut -into 1-inch |
| 1/2 |
pound |
scallops |
| 2 |
tablespoons |
fish sauce |
| 3 |
medium |
juice of 3 limes |
| 3 |
tablespoons |
fresh -cilantro, chopped |
| 1 |
medium |
red serrano chili, seeded -and slivered |
| 6 |
medium |
shiitake mushrooms, sliced |
| 2 |
medium |
green onions, sliced -julienne |
|
Preparation:
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. |
