Hot & Sour Seafood Soup Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
Stephen Ceideburg,
1/2 lbs: Small fresh shrimp shelled, (shells reserved) and deveined
2 quart: Chicken stock,
2: Green Serrano chilies, seeded and chopped
1 tsp: Salt,
Grated zest of one lime,
4: Kaffir lime leaves,
3: Lemon grass stalks, cut into 1-inch pieces
1/2 lbs: Scallops,
2 tbsp: 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
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp