Fish And Vegetable Soup With Lime, Ginger, And Cilantro
Serves: 3
Shirley Senger
1 January 1970
Based on User reviews:
47
Spice
47
Sweetness
57
Sourness
42
mins
Prep time (avg)
5
Difficulty
Ingredients:
2 tbsps
Vegetable Oil4 cups
Fish Stock2 cups
Water6 tbsps
Lime Juice (fresh)3 tbsps
Lemongrass (minced fresh)1 cup
Peeled Carrots (grated)1 cup
Mung Bean Sprout1 cup
Tomatoes (chopped)1 cup
Cilantro LeavesDirections:
1
Grind first 4 ingredients in processor to coarse paste, stopping occasionally to scrape sides
2
Heat oil in large pot over medium heat
3
Add paste; sauté until aromatic, about 2 minutes
4
Add stock, 2 cups water, 4 tablespoons lime juice, lemongrass, and star anise; bring to boil
5
Reduce heat; cover and simmer 10 minutes
6
Remove star anise
7
Add carrots and next 4 ingredients; simmer 2 minutes
8
Add fish; cook until just opaque, stirring gently, about 3 minutes
9
Mix in cilantro and 2 tablespoons lime juice
10
Season with salt and pepper
11
Grind first 4 ingredients in processor to coarse paste, stopping occasionally to scrape sides
12
Heat oil in large pot over medium heat
13
Add paste; sauté until aromatic, about 2 minutes
14
Add stock, 2 cups water, 4 tablespoons lime juice, lemongrass, and star anise; bring to boil
15
Reduce heat; cover and simmer 10 minutes
16
Remove star anise
17
Add carrots and next 4 ingredients; simmer 2 minutes
18
Add fish; cook until just opaque, stirring gently, about 3 minutes
19
Mix in cilantro and 2 tablespoons lime juice
20
Season with salt and pepper
21
*Available at Asian markets and in the spice section of some supermarkets
22
*Available at Asian markets and in the spice section of some supermarkets