Ingredients Jump to Instructions ↓

  1. 1/2 lb 227g / 8oz Small fresh shrimp shelled - (shells reserved) an

  2. 2 Chicken stock

  3. 2 Green serrano chilies - seeded and chopped

  4. 1 teaspoon 5ml Salt Zest of one lime

  5. 4 Kaffir lime leaves

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

  7. 1/2 lb 227g / 8oz Scallops

  8. 2 tablespoons 30ml Fish sauce Juice of

  9. 3 limes

  10. 3 tablespoons 45ml 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. Recipe Instructions 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.


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