Spicy seafood soup
Yield: 6 Servings S
Ingredients:
- 1 lb Medium shrimp
- 1 tb Vegetable oil
- 2 qt Fish stock
- 3 Fresh lemon grass stalks -coarsely chopped Grated zest from 1 lime
- 6 To 8 kaffir lime leaves
- 10 sl Unpeeled fresh galangal
- 2 Fresh Serrano chiles
Instructions:
-stemmed seeded and -chopped 24 md Mussels or clams in shells 2 tb Freshly squeezed lime juice 2 tb Fish sauce 3 tb Chopped fresh cilantro 1 tb Slivered fresh red hot chile 1/4 c Chopped green onion Salt Thin lime slices for garnish Fresh lime or other citrus -leaves and blossoms for -garnish Peel and devein the shrimp; cover and refrigerate the shrimp and reserve the shells. Heat the oil in a soup pot or large heavy saucepan over high heat. Add the shrimp shells and saute until the shells turn bright pink. Add the stock or diluted broth lemon grass or zest lime zest and leaves galangal or ginger and chiles. Bring to a boil then reduce heat to low cover and simmer for 25 minutes. Strain the broth through a fine sieve into a clean soup pot. (At this point the soup can be poured into a container and refriger- ated uncovered until cool then tightly covered and stored for up to 3 days. Slowly reheat before proceeding.) Bring the strained soup to a boil over high heat. Add the mussels or clams cover and cook until the shells open about 2 minutes. Remove the mussels or clams and break off and discard the top shell. Return the mussels or clams on the half shell to the broth. Add the shrimp and cook until the shrimp turn opaque about 2 minutes. Reduce the heat to low stir in the lime juice fish sauce cilantro slivered chile green onion and salt to taste; simmer about 1 minute. Ladle into preheated soup bowls garnish with lime slices leaves and blossoms and serve imme- diately. Serves 6 as a soup course or 3 or 4 as a main dish. From "James McNair's Soups" (Chronicle Books San Francisco). Posted by Stephen Ceideburg
