Instructions: Shell and de-vein shrimp; reserve shells. Cut shrimp in half horizontally. Cut fish into 1/2-inch cubes.

Lightly crush bottom 6 inches of lemongrass; discard remainder.

Prepare spicy broth: Place a large pot over high heat until hot. Add oil, swirling to coat sides. Add shrimp shells; cook until they turn pink, about 30 seconds. Add broth, lemongrass, ginger, and chili; bring to a boil. Reduce heat, cover, and simmer for 20 minutes. Strain broth and discard seasonings.

Return broth to pot and heat to simmering. Add shrimp, fish, and straw mushrooms; simmer until shrimp turn pink, about 2 minutes. Stir in lime juice, fish sauce, and green onion.

Combine cilantro, mint, and basil. Ladle soup into bowls and sprinkle with fresh herbs.

This recipe yields 4 to 6 servings.

Comments: Mention seafood chowder, and most people would bring up images of rustic New England. I, on the other hand, think of exotic Southeast Asia and this exciting seafood chowder.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.