Hot & sour seafood soup (thai)

Yield: 6 Servings

Ingredients:

1/2 lb Small fresh shrimp shelled -(shells reserved) and -deveined
2 qt Chicken stock
2 Green Serrano chilies -seeded and chopped
1 ts Salt g 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

Instructions:

sliced -julienne Combine shrimp shells with stock chilies salt lime zest lime leaves and lemongrass stalks in heavy non-aluminum pot. Bring to a boil reduce heat cover and simmer for 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 for 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. Makes 6 to 8 servings. Source unknown. Posted by Stephen Ceideberg; February 10 1992.