| 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.
A Message from our Provider:
“Just when you thought it was safe to ignore God . . .”