International Recipes

Hot and Sour Seafood Soup (Thailand)

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Yield: 6 servings


  • 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


  1. 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.
  2. Return liquid to pot and place over medium-high heat and bring to a boil.
  3. Add shrimp and scallops and cook for 1 minute.
  4. Stir in fish sauce and juice of limes.
  5. Add chopped cilantro, slivered red chili and shiitake slices, and green onions. Stir and pour into a tureen or ladle into individual bowls.


From the kitchen of Martin James, Copenhagen, Denmark.

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