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 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 |
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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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