South-East Asian fish Soup

  • Preparation Time15 mins
  • Cooking Time15 mins
  • Serves6
  • DifficultyMedium
750ml water
750ml clam juice
4 spring onions, thinly sliced, white and green parts separated
2 stalks lemongrass, tops trimmed, tender stalks cut into 5cm pieces and crushed
2.5cm piece fresh ginger, peeled and chopped
1 clove garlic, finely chopped
1 tsp Asian chilli paste, such as sambal oelek
1 tbsp fish sauce
750g red snapper fillet, or other white fleshed fish, skin removed
4 closed cup mushrooms, sliced
2 carrots, shredded
100g coriander leaves and stems, roughly chopped
Lime wedges, for serving
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.

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