4 shallots, sliced
2 Thai bird chiles, minced
2 large slices galangal or ginger
6 lime leaves, rolled and chiffonade
1 pound PEI mussels, cleaned
2 tablespoons fish sauce
Juice of 4 limes
1 quart chicken stock
1 pound baby scallops
1/2 cup torn Thai basil leaves
Kosher salt and freshly ground black pepper to taste
Canola oil for cooking

In a stock pot over medium heat coated lightly with oil, sauté shallots, chiles, galangal, lime leaf and mussels and season lightly. Deglaze with fish sauce and lime juice. Add chicken stock, cover and bring to a simmer for about 5 minutes. Add the remaining ingredients except for Thai basil and simmer for only 4-5 minutes more. Check for flavor, add Thai basil leaves and serve.