| 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”