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Name: Spicy Seafood Soup
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: 6 kaffir lime leaves up to 8; 2 Fresh Serrano chiles; 3 tb Fresh Cilantro chopped; Salt; 10 sl Unpeeled fresh, galangal; Thin lime slices for garnish; Stephen Ceideburg; Grated zest from 1 lime; 3 stalks Fresh lemon grass; 1 lb Medium shrimp; 2 tb Freshly squeezed lime juice; 2 tb Fish sauce; 24 md Mussels or clams in shells; 1/4 c green onion Chopped; Fresh lime or other citrus; 1 tb fresh red hot chile Slivered; 1 tb Vegetable oil; 2 qt Fish stock

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INGREDIENTS

6 kaffir lime leaves ; up to 8
2 Fresh Serrano chiles
3 tb Fresh Cilantro ; chopped
Salt
10 sl Unpeeled fresh, galangal
Thin lime slices ; for garnish
Stephen Ceideburg
Grated zest from 1 lime
3 stalks Fresh lemon grass
1 lb Medium shrimp
2 tb Freshly squeezed lime juice
2 tb Fish sauce
24 md Mussels ; or clams in shells
1/4 c green onion ; Chopped
Fresh lime ; or other citrus
1 tb fresh red hot chile ; Slivered
1 tb Vegetable oil
2 qt Fish stock

Servings

INSTRUCTIONS

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. Serves 6 as a soup course, or 3 or 4 as a main dish. From "James McNairs Soups" (Chronicle Books, San Francisco). Posted by Stephen Ceideburg

NOTES

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Spicy Seafood Soup

6 kaffir lime leaves up to 8
2 Fresh Serrano chiles
3 tb Fresh Cilantro chopped
 Salt
10 sl Unpeeled fresh, galangal
 Thin lime slices for garnish
 Stephen Ceideburg
 Grated zest from 1 lime
3 stalks Fresh lemon grass
1 lb Medium shrimp
2 tb Freshly squeezed lime juice
2 tb Fish sauce
24 md Mussels or clams in shells
1/4 c green onion Chopped
 Fresh lime or other citrus
1 tb fresh red hot chile Slivered
1 tb Vegetable oil
2 qt Fish stock

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.    Serves 6 as a soup course, or 3 or 4 as a main dish.    From "James McNairs Soups" (Chronicle Books, San Francisco). Posted by  Stephen Ceideburg

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Nutrition

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Serving Size: 1 Serving (479g)
Recipe Makes: 6

Calories: 209
Calories from Fat: 62 (30%)

Amt Per Serving		% DV

	Total Fat 6.8g	9 %
	Saturated Fat 1.3g	6 %
	Monounsaturated Fat 2.2g
	Polyunsanturated Fat 1.8g
Cholesterol 134.5mg		41 %
Sodium 1246.6mg		43 %
Potassium 891.5mg		23 %
Total Carbohydrate 4.8g		1 %
	Dietary Fiber 0.5g	2 %
	Sugars, other 4.3g
Protein 30.5g		44 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 209

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