1/2 lb small fresh shrimp shelled (shells, reserved) and deve
2 qt chicken stock
2 green serrano chilies, seeded and c, hopped
1 tsp salt
1 g zest of one lime
4 kaffir lime leaves
3 lemon grass stalks, cut into 1-inch, pieces
1/2 lb scallops
2 tbsp fish sauce
1 juice of 3 limes
3 to 4 tablespoons fresh cilantro, ch, opped
1 red serrano chili, seeded and slive, red
6 shiitake mushrooms, sliced
2 green onions, sliced julienne
A Recipe for
Hot & Sour Seafood Soup (Thai)
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This is a recipe for Hot & Sour Seafood Soup (Thai) from the recipe cookbook of Recipes-to-go (Asian)
It would be nice if the Food and Drug Administration stopped issuing warnings about toxic substances and just gave me the names of one or two things still safe to eat. |
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If only it was as easy to banish hunger by rubbing the belly as it is to masturbate. |
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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.
Serves: 6
Hot & Sour Seafood Soup (Thai) Recipe brought to you by Recipes To-Go