Hot and Sour Seafood Soup

Yields:	6 servings
Rate this Recipe

	Preparation	20 minutes
	Cooking	20 minutes
	Ready In	40 minutes

Ingredients

1/2	pound	shrimp	small fresh, shelled, (shells reserved) and, deveined
2	quarts	chicken broth
2	each	seranos chilies	green, seeded, chopped
1	teaspoon	salt
1	x	lime zest	grated, from 1 lime
4	each	kaffir lime leaves
3	each	lemon grass	stalks, cut into 1 inch pieces
1/2	pound	scallops
2	tablespoons	fish sauce
1	x	juice	of 3 limes
3	tablespoons	cilantro	up to 4 tablespoons fresh cilantro, chopped
1	each	hot chili peppers	red serrano, seeded, slivered
6	each	mushrooms, shitake	sliced
2	each	scallions, spring or green onions	julienned

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 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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Member Review

Vegetarian Pot Stickers

Delicious! Really delicious. Next time I want to try making them with some other vegetables. One little pointer about the stock used: I used the water I'd soaked the mushrooms in, and I only needed about 1/2 C, not the whole 2 C recommended. Also, when I added the stock to the hot oil, it spattered like crazy, so it's probably safer to turn the heat off first. I used just 1 T of oil in the pan and it worked fine.

Reviewed by kathmoe

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