Spicy Seafood Soup

• 1 pound shrimp medium
• 1 tablespoon vegetable oil
• 2 quarts fish stock
• 3 each lemongrass stalks
• 8 each kaffir lime leaves
• 10 slices galangal root
• 2 each serrano chiles seeded, chopped
• 24 medium mussels
• 2 tablespoons lime juice
• 2 tablespoons fish sauce
• 3 tablespoons cilantro chopped
• 1 tablespoon red hot chili pepper, dried
• 1/4 cup scallions, spring or green onions chopped

1. Peel and devein the shrimp; cover and refrigerate the shrimp and reserve the shells.
2. Heat the oil in a soup pot or large, heavy saucepan over high heat.
3. Add the shrimp shells and saute until the shells turn bright pink.
4. Add the stock or diluted broth, lemon grass or zest lime zest and leaves, galangal or ginger, and chiles.
5. Bring to a boil, then reduce heat to low, cover, and simmer for 25 minutes.
6. Strain the broth through a fine sieve into a clean soup pot.
7. Bring the strained soup to a boil over high heat.
8. Add the mussels or clams, cover, and cook until the shells open, about 2 minutes.
9. Remove the mussels or clams and break off and discard the top shell.
10. Return the mussels or clams on the half shell to the broth.
11. Add the shrimp and cook until the shrimp turn opaque, about 2 minutes.
12. 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.
13. Ladle into preheated soup bowls, garnish with lime slices, leaves, and blossoms, and serve imme- diately.

shrimp, vegetable oil, fish stock, lemongrass stalks, lime, galangal root, serrano chiles, mussels, lime juice, fish sauce, cilantro, red hot chili pepper, scallions

Taken from recipeland.com/recipe/v/spicy-seafood-soup-43404 (may not work)