Tips: As taste and tolerance for chiles varies, using chili paste instead of fresh chiles offer more control of its strength. Substitute very small baby leeks, slivered or thinly sliced diagonally, for the scallions. Include the green parts.

Prep Time: 5 min
Cook Time: about 25 min

Yield:4

1. Put the stock into a pan with the lemon grass, lime rind or lime leaf, ginger root, and chili paste. Bring just to a boil, then reduce the heat, cover, and simmer for 10-15 minutes.
   
   
2. Cut the scallions in half lengthwise, then slice crosswise very thinly. Cut the shrimp almost in half lengthwise, keeping the tails intact.
   
   
3. Strain the stock, return to the pan, and bring to a simmer, with bubble rising at the edges and the surface trembling. Add the scallions and cook for 2-3 minutes. Taste and season with salt, if needed, and stir in a little more chili paste if wished.
   
   
4. Add the scallops and shrimp and poach for 1 minute, or until they turn opaque and the shrimp curl.
   
   
5. Add the cilantro, ladle the soup into warmed bowls, and garnish with chopped red bell pepper or chile rings.