Title: Coconut lime seafood chowder (wash)
 Categories: Soups/stews, Restaurants, Breads
      Yield: 6 Servings
 
     18 oz Coconut milk
     18 oz Fish stock
      2    Stalks lemongrass; sliced
      1 md Shallot; chopped
      2    Cloves garlic; chopped
    1/4 c  Cilantro; chopped
      2    Inches ginger root; chopped
      2 lg Limes; juice of
      2    Kiefer leaves
      3 lg Shitake mushrooms; sliced
    1/4 c  Corn starch
    1/4 c  Water
      6    Mediterranean mussels
     12    Manila clams
     12    Sea scallops
     12    Shrimp; size 16-20
     12 oz Your favorite fish; cubed
 
  Garnishes: cilantro sprigs, sesame seeds, chili oil.
  
  Combine first 10 ingredients in a shallow saucepan and bring to a
  boil. Once mixture is at a boil, reduce temperature and simmer for 15
  minutes. Mix corn starch and water together and slowly add to the
  simmering mixture, whisking constantly. Allow contents to simmer for
  another 5 minutes. Pour broth mixture through a fine strainer and
  return to pan.
  
  Bring broth back to a simmer and add fresh seafood. Cook until
  seafood is just done and shellfish have opened. Be sure not to
  overcook
  
  To serve, portion seafood amongst 6 bowls an dladle broth over.
  Garnish with the cilantro sprigs, sesame seeds and chili oil.