Recipe - Hot And Sour Scallop Soup 2

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

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 mediumhigh 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.