| Ingredients | Direction |
|---|---|
| 5 cups fish stock 1 lemongrass stem, split lengthwise Pared rind of 1/2 lime or 1 fresh kaffir lime leaf 1-inch piece fresh sliced gingerroot 1/4 tsp chili paste, or to taste 4-6 scallions 7 oz/200 g large or medium raw shrimp, shelled salt 9 oz/250 g scallops (16-20) 2 tbsp cilantro leaves finely chopped red pepper sliced, to garnish |
1. Place the stock in a wok with the lemongrass, lime rind, gingerroot, and chili paste. Bring to a boil, then reduce the heat and summer, covered, for 10-15 minutes. 2. Cut the scallions in half lenthwise, then slice crosswise very thinly. Devein and split shrimp almost in half lengthwise, keeping the tails intact. 3. Pour the stock through a strainer, then return to the wok and bring to a simmer, with bubbles rising at the edges and the surface trembling. Add the scallions and cook for 2-3 minutes. Taste and season with salt, if needed. Stir in a little more chili paste if wished. 4. Add the scallops and shrimp and poach for 1 minute, or until they turn opaque and the shrimp curl. 5. Drop in the cilantro leaves, fill soup in bowls, dividing the shellfish evenly, and garnish with red pepper. |