Hot And Sour Seafood Soup

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

Preparation / Directions:

* if unavailable, use 1/2 tsp grated lime zest Combine shrimp shells with stock, chilies, salt, lime, zest, lime leaves and lemon grass stalks in heavy non-aluminum 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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