Hot And Sour Seafood Chowder

Recipe Ingredients

1/2 lb	227g / 8oz	Medium raw shrimp
1/4 lb	113g / 4oz	Firm white fish fillet
		= (such as red snapper)
1		Lemongrass stalk
1 tablespoon	15ml	Cooking oil
6 cups	1422ml	Chicken broth
2		Ginger - (quarter-size) - lightly crushed
1		Small whole dried red chili
1/2 cup	118ml	Canned straw mushrooms - drained
3 tablespoons	45ml	Lime juice or lemon juice
1 1/2 tablespoons	22ml	Fish sauce
1		Green onion - thinly sliced
2 tablespoons	30ml	Chopped cilantro
1 tablespoon	15ml	Shredded fresh mint leaves
1 tablespoon	15ml	Shredded fresh basil leaves

Recipe Instructions

Shell and de-vein shrimp; reserve shells. Cut shrimp in half horizontally. Cut fish into 1/2-inch cubes.

Lightly crush bottom 6 inches of lemongrass; discard remainder.

Prepare spicy broth: Place a large pot over high heat until hot. Add oil, swirling to coat sides. Add shrimp shells; cook until they turn pink, about 30 seconds. Add broth, lemongrass, ginger, and chili; bring to a boil. Reduce heat, cover, and simmer for 20 minutes. Strain broth and discard seasonings.

Return broth to pot and heat to simmering. Add shrimp, fish, and straw mushrooms; simmer until shrimp turn pink, about 2 minutes. Stir in lime juice, fish sauce, and green onion.

Combine cilantro, mint, and basil. Ladle soup into bowls and sprinkle with fresh herbs.

This recipe yields 4 to 6 servings.

Source:
http://www.kitchenetc.com/images/events/martin2.cfm

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