Spicy Seafood Soup

1 tablespoon vegetable oil

1 pound medium-sized raw shrimp, peeled and deveined, shells reserved

2 quarts fish or chicken stock

1 quart water

3 stalks lemongrass, peeled and chopped

Zest of 1 lime, grated

6–8 kaffir lime leaves

10 (-inch-thick) slices fresh ginger

2 fresh serrano chilies, seeded and chopped

24 fresh mussels, cleaned

2 tablespoons lime juice

2 tablespoons fish sauce

3 tablespoons chopped fresh cilantro

Red pepper flakes to taste

¼ cup sliced green onions

Salt

1. Heat the vegetable oil in a large saucepan. Add the shrimp shells and sauté until they turn bright pink. Add the stock, water, lemongrass, lime zest, lime leaves, ginger, and serrano chilies. Bring to a boil, reduce heat, and simmer for 30 minutes. Strain the broth into a clean soup pot.
2. Bring the broth to a boil. Add the mussels, cover, and cook until the shells open, about 2 minutes. Use a slotted spoon to remove the mussels, discarding any that have not opened. Remove the top shell of each mussel and discard. Set aside the mussels on the half shell.
3. Add the shrimp to the boiling broth and cook until they are opaque, about 2 minutes. Reduce heat to low.
4. Add the mussels to the pot. Stir in the lime juice, fish sauce, cilantro, red pepper flakes, and green onions. Simmer for 1 to 2 minutes. Season to taste with salt.
5. Serve immediately.