HURRICANE IRENE SOUP

1 CLOVE GARLIC
1 SHALLOT
1 MEDIUM RED ONION, PEELED
1 TEASPOON DRIED RED CHILI PEPPER
1 TEASPOON PAPRIKA
1/2 CUP OLIVE OIL
1 STALK LEMON GRASS
1 LIME, ZEST ONLY
6 CUPS CHICKEN BROTH
6 TABLESPOONS THAI FISH SAUCE
3 TABLESPOONS SUGAR
12 MEDIUM SHRIMP, TAIL OFF/DEVEINED
8 PIECES OF CRAB CLAW
8 MUSSELS
8 THIN SLICES SALMON
4 TABLESPOONS LIME JUICE


COMBINE THE FIRST 6 INGREDIENTS IN A FOOD PROCESSOR.  PROCESS UNTIL PUREED.


PLACE IN A SMALL SAUCEPAN OVER LOW HEAT & COOK WHILE STIRRING FOR 15 MINUTES TO RELEASE THE FLAVORS.  SET ASIDE, COOL TO ROOM TEMPERATURE.


TAKE A LARGE SAUCEPAN AND COMBINE THE NEXT 5 INGREDIENTS WITH 4 TABLESPOONS OF THE GARLIC MIXTURE.


BRING TO A BOIL OVER MEDIUM HEAT.  ADD THE NEXT 4 INGREDIENTS TO THE BROTH.  RETURN TO A BOIL AGAIN AND SIMMER FOR A MINUTE.


ADD LIME JUICE AND SERVE HOT.


MAKES 6 SERVINGS.