Recipes

Ingredients

• 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

Preparation

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.

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.