Hot And Sour Seafood Soup 1/2 lb small fresh shrimp shelled (shells reserved) 2 quart chicken stock 2 green serrano chilies seeded and chopped 1 teaspoon salt 1 grated zest of one lime 4 kaffir lime leaves 3 lemon grass stalks cut into 2 pieces 1/2 lb scallops 2 tablespoon fish sauce 3 limes juice of 3 tablespoon fresh cilantro, chopped, 1 red serrano chili seeded 1 slivered 6 shiitake mushrooms sliced 2 green onions sliced 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. Yield: 6