Thai Fish Soup
Don't let the complexity of flavors in this delightful Thai soup fool you—it's quick and easy to prepare. Works great as a main dish and can easily go vegetarian with tofu and tamari.
- 3 cups chicken or vegetable broth
- 1 half-inch piece of ginger, peeled and sliced
- 2 stalks lemongrass, peeled, trimmed and minced
- 1/2 cup fresh lime juice (about 3 limes)
- 2 medium jalapeños, seeded and diced
- 2 tablespoons fish sauce (or tamari)
- 1 cup carrots, peeled and sliced
- 1 1/2 cups mushrooms, sliced
- 1 1/2 cups light coconut milk
- 2 tablespoons 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 juice, jalapeños 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.
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.
Calories: 294, Fat: 12 g, Cholesterol: 46 mg, Sodium: 1076 mg, Carbohydrate: 46 g, Dietary Fiber: 2 g, Protein: 23 g