Hot and Sour Seafood Soup2

Course : Seafoods
Serves: 6
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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 pieces
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 / Directions:

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.

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