Ingredients Jump to Instructions ↓

  1. 1/2 lb Small fresh shrimp shelled -(shells reserved) and -deveined

  2. 2 qt Chicken stock

  3. 2 Green Serrano chilies, -seeded and chopped

  4. 1 t Salt g Zest of one lime

  5. 4 Kaffir lime leaves

  6. 3 Lemon grass stalks, cut -into 1-inch pieces

  7. 1/2 lb Scallops

  8. 2 tb Fish sauce Juice of

  9. 3 limes

  10. 3 To 4 tablespoons fresh -cilantro, chopped

  11. 1 Red Serrano chili, seeded -and slivered

  12. 6 Shiitake mushrooms, sliced

  13. 2 Green onions, sliced -julienne

Instructions Jump to Ingredients ↑

  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. Makes 6 to 8 servings. Source unknown. Posted by Stephen Ceideberg; February 10 1992.


Send feedback