Recipe for Hot And Sour Seafood Soup (Thai)


1/2 lb small fresh shrimp shelled (shells; reserved) and deveined
2 quart chicken stock
2 green serrano chilies, seeded and c; hopped
1 teaspoon salt
1 gm zest of one lime
4 kaffir lime leaves
3 lemon grass stalks, cut into 1-inch; pieces
1/2 lb scallops
2 tablespoon fish sauce
1 juice of 3 limes
3 to 4 tablespoons fresh cilantro, ch; opped
1 red serrano chili, seeded and slive; red
6 shiitake mushrooms, sliced
2 green onions, sliced julienne


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.

Makes 6 to 8 servings.

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