| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Seafood | Thai | Soups, Thai | 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 | t | Salt |
| Grated zest of one lime | ||
| 4 | Kaffir lime leaves | |
| 3 | Lemon grass stalks, cut into | |
| 1-inch pieces | ||
| 1/2 | lb | Scallops |
| 2 | T | 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.
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