Stephen Ceideburg
1/2 lb Small fresh shrimp shelled
-(shells reserved) and
-deveined
2 qt Chicken stock
2    Green Serrano chilies,
-seeded and chopped
1 ts Salt
Grated zest of one lime
4    Kaffir lime leaves
3    Lemon grass stalks, cut into
-1-inch pieces
1/2 lb Scallops
2 tb Fish sauce
Juice of 3 limes
3    To 4 tablespoons fresh
-cilantro, chopped
1    Red Serrano chili, seeded
-and slivered
6    Shiitake mushrooms, sliced
2    Green onions, sliced
-julienne

Combine shrimp shells with stock, chilies, salt, lime, zest, lime leaves
and lemon grass stalks in heavy nonaluminum pot. Bring to a boil, reduce
heat, cover and simmer 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 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.