South-East Asian fish Soup
This mouth-watering recipe is ready in just 30 minutes and the ingredients detailed below can serve up to 6 people.
Ingredients
Method
1) Bring the water and clam juice to a boil over high heat in a large saucepan with the spring onion whites, lemongrass, ginger, garlic, and chili paste. Cover, adjust the heat to maintain a simmer, and cook for 10 minutes. Add the fish sauce.
2) Slice the fish into large chunks and add to the broth with the mushrooms and carrots. Cook over medium heat, uncovered, until the fish is opaque and cooked through, about 4 minutes. (Remove and discard lemongrass.) Stir in the coriander and spring onion greens and season with salt.
3) Spoon into warm bowls and serve with lime wedges.
Rate this recipe
Overall Rating:
4.80
(15)
