Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Stephen Ceideburg -1-inch pieces
1/2 lb Small fresh shrimp shelled 1/2 lb Scallops
-(shells reserved) and 2 tb Fish sauce
-deveined Juice of 3 limes
2 qt Chicken stock 3 To 4 tablespoons fresh
2 Green Serrano chilies, -cilantro, chopped
-seeded and chopped 1 Red Serrano chili, seeded
1 ts Salt -and slivered
Grated zest of one lime 6 Shiitake mushrooms, sliced
4 Kaffir lime leaves 2 Green onions, sliced
3 Lemon grass stalks, cut into -julienne

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

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