Recipe: Spicy Seafood Soup
- 1 lb Medium shrimp
- 1 tb Vegetable oil
- 2 qt Fish stock
- 3 Fresh lemon grass stalks,
- coarsely chopped Grated zest from 1 lime 6 To 8 kaffir lime leaves
- 10 sl Unpeeled fresh, galangal
- 2 Fresh Serrano chiles stemmed, seeded, and -chopped 24 md Mussels or clams in shells
- 2 tb Freshly squeezed lime juice
- 2 tb Fish sauce
- 3 tb Chopped fresh cilantro
- 1 tb Slivered fresh red hot chile
- 1/4 c Chopped green onion
- Salt Thin lime slices for garnish Fresh lime or other citrus -leaves and blossoms for -garnish Peel and devein the shrimp; cover and refrigerate the shrimp and reserve the shells.
- Heat the oil in a soup pot or large, heavy saucepan over high heat. Add the shrimp shells and saute until the shells turn bright pink.
- Add the stock or diluted broth, lemon grass or zest lime zest and leaves, galangal or ginger, and chiles.
- Bring to a boil, then reduce heat to low, cover, and simmer for 25 minutes. Strain the broth through a fine sieve into a clean soup pot. (At this point, the soup can be poured into a container and refriger- ated, uncovered, until cool, then tightly covered and stored for up to 3 days. Slowly reheat before proceeding.)
- Bring the strained soup to a boil over high heat. Add the mussels or clams, cover, and cook until the shells open, about 2 minutes.
- Remove the mussels or clams and break off and discard the top shell. Return the mussels or clams on the half shell to the broth.
- Add the shrimp and cook until the shrimp turn opaque, about 2 minutes. Reduce the heat to low, stir in the lime juice, fish sauce, cilantro, slivered chile, green onion, and salt to taste; simmer about 1 minute.
- Ladle into preheated soup bowls, garnish with lime slices, leaves, and blossoms, and serve imme- diately.
Number of servings (yield): 4
Meal type: snack
Culinary tradition: USA (General)