Thai Shrimp & Scallop Soup


4 cups fish stock
Juice of 1/2 lime
2 tbsp. rice wine or sherry
1 leek, sliced
2 shallots, finely chopped
1 tbsp. grated fresh ginger root
1 fresh red chili, seeded and finely chopped
8 oz raw shrimp, shelled and deveined
8 oz live scallops, shucked and deveined
1 1/2 tbsp. chopped fresh flat-leaf parsley, plus extra to garnish
Salt and pepper


Put the stock, lime juice, rice wine, leek, shallots, ginger, and chili in a large pan. Bring to a boil over high heat, then reduce the heat, cover, and let simmer for 10 minutes.

Add the shrimp, scallops, and parsley, season to taste with salt and pepper, and cook for 1 to 2 minutes.

Remove the pan from the heat and ladle the soup into warmed serving bowls. Garnish with chopped parsley and serve.

Serve with:

Kunde Family Estate Gewurztraminer