1/2 lb Small fresh shrimp shelled
-(shells reserved) and -deveined 2 qt Chicken stock
2 Green Serrano chilies,
-seeded and chopped 1 t Salt
g Zest of one lime 4 Kaffir lime leaves
3 Lemon grass stalks, cut
-into 1-inch pieces 1/2 lb Scallops
2 tb 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
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.