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View printable version of this recipe View all Field-Fresh Recipes Thai Fish Soup 3 C. chicken or vegetable broth 1 half-inch piece of ginger, peeled and sliced 2 stalks lemongrass, peeled, trimmed and minced 1/2 C. fresh lime or lemon juice (about 3 limes or lemons) 2 medium jalapeņos, seeded and diced 2 Tbsp. fish sauce (or tamari) 1 C. carrots, peeled and sliced 1 1/2 C. mushrooms, sliced 1 1/2 C. light coconut milk 2 Tbsp. cilantro, minced 12 ounces white fish fillets (such as tilapia or flounder), cut into 2-inch wide pieces In a large stock pot, combine the broth, ginger, lemongrass, lime or lemon juice, jalapeņos and fish sauce. Bring to a simmer and cook for about 10 minutes. Add the mushrooms, coconut milk, cilantro, and fish. Return to a simmer and cook for another 10-15 minutes until the fish is thoroughly cooked. Serving Suggestions: Just add a spring roll appetizer to this main-dish soup for a quick meal. Substitute small chunks of extra firm tofu for the fish, and use tamari instead of fish sauce for a vegetarian version. If you spot oyster mushrooms in the produce aisle, use these for an even more authentically Thai dish. Recipe adapted from www.strongertogether.coop |
