Thai Fish Soup

Name: Thai Fish Soup
Ingredients: 1/4 cup dried lemon grass; 4 slices dried galanga root; 3 cups fish stock or 3 cups vegetable stock; 2 (14 ounce) cans coconut milk; 3 -6 small red chilies, cut into rounds; 3 scallions, minced; 2 tablespoons fresh cilantro, chopped; 3/4 lb white fish fillet, cut into bite-sized chunks; 2 limes, juice of; 3 tablespoons fish sauce

10 ingredients

6 steps

Ingredients

1/4 cup dried lemon grass
4 slices dried galanga root
3 cups fish stock or 3 cups vegetable stock
2 (14 ounce) cans coconut milk
3 -6 small red chilies, cut into rounds
3 scallions, minced
2 tablespoons fresh cilantro, chopped
3/4 lb white fish fillet, cut into bite-sized chunks
2 limes, juice of
3 tablespoons fish sauce

Directions

1

Simmer the laos root and lemongrass in 1 cup of the stock for 1/2 hour. Add more liquid as necessary (you want to end up with 1 cup of stock).
2

In a large saucepan, simmer the coconut milk and 2 remaining cups of stock, uncovered, for 5 minutes.
3

Add the chiles, scallions, cilantro, and fish.
4

Strain the lemongrass and laos mixture and add that liquid to the pot (you can toss out the herbs).
5

Simmer, uncovered, until the fish is just cooked. Remove from heat.
6

Stir in the lime juice and the fish sauce, adding more if desired.