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[edit] Ingredients
½ |
pound small fresh shrimp shelled, (shells reserved) |
2 |
quarts chicken stock |
2 |
green serrano chilies, seeded and chopped |
1 |
teaspoon salt |
|
grated zest of one lime |
4 |
|
3 |
lemon grass stalks, cut into 2" pcs |
½ |
pound scallops |
2 |
tablespoons fish sauce |
3 |
limes, juice of |
3 |
tablespoons fresh, cilantro, chopped, |
1 |
|
|
slivered |
6 |
|
2 |
green onions, sliced |
[edit] Preparation
Step 1 |
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. |
