Hot and Sour Seafood Soup (Thailand)

From the kitchen of Martin James – Copenhagen, Denmark

1/2 pound small fresh shrimp shelled
    (shells reserved) and deveined
2 quarts chicken stock
2 green Serrano chiles, seeded and chopped
1 teaspoon salt
Zest of one lime
4 Kaffir lime leaves
3 lemongrass stalks, cut into 1-inch pieces
1/2 pound scallops
2 tablespoons fish sauce
Juice of 3 limes
3 to 4 tablespoons fresh cilantro, chopped
1 red Serrano chile, seeded and slivered
6 Shiitake mushrooms, sliced
2 green onions, sliced julienne

Combine shrimp shells with stock, chiles, 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.

Serves 6 people