Hot & Sour Seafood Soup
Source of Recipe
Stephen Ceideburg
List of Ingredients
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 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 Recipe
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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