Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Stephen Ceideburg
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
Grated 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 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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