Name: Hot and Sour Seafood Soup
Ingredients: Stephen Ceideburg; 1/2 lb Small fresh shrimp shelled (shells reserved) and deveined; 2 qt Chicken stock; 2 Green Serrano chilies, seeded and chopped; 1 ts Salt; Grated zest of one lime; 4 Kaffir lime leaves; 3 Lemon grass stalks, cut into 1-inch pieces; 1/2 lb Scallops; 2 tb Fish sauce; Juice of 3 limes; 3 To 4 tablespoons fresh cilantro, chopped; 1 Red Serrano chili, seeded and slivered; 6 Shiitake mushrooms, sliced; 2 Green onions, sliced julienne

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains, Seafood	Thai	Thai, Soups	6	Servings

INGREDIENTS

		Stephen Ceideburg
1/2	lb	Small fresh shrimp shelled (shells reserved) and deveined
2	qt	Chicken stock
2		Green Serrano chilies, seeded and chopped
1	ts	Salt
		Grated zest of one lime
4		Kaffir lime leaves
3		Lemon grass stalks, cut into 1-inch pieces
1/2	lb	Scallops
2	tb	Fish sauce
		Juice of 3 limes
3		To 4 tablespoons fresh cilantro, chopped
1		Red Serrano chili, seeded and slivered
6		Shiitake mushrooms, sliced
2		Green onions, sliced julienne

INSTRUCTIONS

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.

A Message from our Provider:

“Forbidden fruits create many jams”