Hot & Sour Seafood Soup (thai) Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
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,
g 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 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.
Source from luhu.jp
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.
Source from luhu.jp