Hot And Sour Seafood Soup

Recipe Ingredients

1/2 lb	227g / 8oz	Small fresh shrimp shelled
		(shells reserved) and
		Deveined
2		Chicken stock
2		Green serrano chilies
		Seeded and chopped
1 teaspoon	5ml	Salt
		Grated zest of one lime
4		Kaffir lime leaves*
3		Lemon grass stalks - cut into
1/2 lb	227g / 8oz	Scallops
2 tablespoons	30ml	Fish sauce
3		Limes - juice of
3 tablespoons	45ml	Fresh - (3 to 4)
		Cilantro - chopped
1		Red serrano chili - seeded
		And slivered
6		Shiitake mushrooms - sliced
2		Green onions - sliced
		Julienne

Recipe Instructions

* if unavailable, use 1/2 tsp grated lime zest

Combine shrimp shells with stock, chilies, salt, lime, zest, lime leaves and lemon grass stalks in heavy non-aluminum 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.

Source:
The National Fisheries Institute

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