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Hot and Sour Seafood Soup (Thailand)




  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.

Serves 6 people

From the kitchen of Martin James – Copenhagen, Denmark.

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