Title: Hot & Sour Seafood Soup (Thai)
Categories: Ethnic Soup
Yield: 6 Servings

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, 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.

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