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Hot and Sour Seafood Soup
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 | Preparation | 20 minutes |
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| Cooking | 40 minutes |
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| Ready In | 60 minutes |
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Ingredients
| 1/2 |
pound |
shrimp |
small, fresh, shelled, (shells reserved), deveined |
| 2 |
quarts |
chicken broth |
|
| 2 |
each |
serrano chiles |
green, seeded and chopped |
| 1 |
teaspoon |
salt |
|
| 1 |
each |
lime zest |
grated |
| 4 |
each |
kaffir lime leaves |
|
| 3 |
each |
lemon grass |
stalks, cut into 1 inch pieces |
| 1/2 |
pound |
scallops |
|
| 2 |
tablespoons |
fish sauce |
|
| 3 |
each |
limes |
juice of |
| 3 |
tablespoons |
cilantro |
fresh, chopped |
| 1 |
each |
serrano chiles |
red, seeded, slivered |
| 6 |
each |
mushrooms, shitake |
sliced |
| 2 |
each |
scallions, spring or green onions |
sliced and julienne |
Directions
Combine shrimp shells with stock, chilies, salt, lime, zest, lime leaves and lemon grass stalks in heavy nonaluminum pot.
Bring to a boil, reduce heat, cover and simmer 20 to 30 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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