35 minutes
A simple yet flavorful fish soup infused with lemongrass and ginger.
Fragrant Fish Broth
cups
cups
Lemongrass, trimmed and smashed
stalks
slices
Shallots, thinly sliced, soaked in water and drained
0 oz
Green Cayenne Chiles, seeded and minced
0 oz
Coriander, chopped
0 oz
Limes, cut into wedges
each
1. Combine Broth and Water
Start by combining the fragrant fish broth and half a cup of water in a wide, heavy pot. This will form the base of your soup.
2. Add Lemongrass and Ginger
Next, add the trimmed and smashed lemongrass stalks along with the ginger slices to the pot. These ingredients will infuse the broth with a wonderful aromatic flavor. As you bring the mixture to a boil over medium-high heat, you'll notice the broth starting to simmer and release its scent.
3. Simmer the Broth
Once the broth reaches a boil, lower the heat to maintain a medium boil. Partially cover the pot and let it cook for about 15 minutes. This simmering allows the lemongrass and ginger to fully infuse their flavors into the broth, creating a fragrant and flavorful base for your soup.
4. Soak Shallots
While the broth is simmering, soak the thinly sliced shallots in water for 10 minutes and then drain them. This step helps to mellow their sharpness, making them a perfect addition to your soup later.
5. Prepare Serving Ingredients
Prepare a serving plate with the soaked and drained shallots, minced green cayenne chiles, chopped coriander, and lime wedges. These will be added to the soup when serving, allowing each person to customize their bowl to taste.
6. Remove Lemongrass and Ginger
After the broth has simmered for 15 minutes, remove and discard the lemongrass and ginger. This will leave you with a clear, aromatic broth.
7. Serve the Soup
Serve the soup immediately while it’s hot. Ladle the broth into bowls and let your guests sprinkle in the shallots, chiles, and coriander, and squeeze lime wedges over their soup as desired. This allows everyone to adjust the flavors to their liking, making each bowl unique and fresh.
Substitute fish with chicken breast or thigh, simmer until cooked through. Use coconut milk as the liquid base for richness and a touch of palm sugar for sweetness.
Instead of fish, use thinly sliced beef or chicken. Replace fish sauce with soy sauce or tamari, and add spices like star anise, cinnamon, and cloves to the broth. Serve with rice noodles and a variety of fresh garnishes like bean sprouts, basil, lime wedges, and sliced chilies.
Use shrimp as the protein and add chili paste (like sambal oelek or Thai red curry paste) for heat. Incorporate mushrooms and tomatoes for added texture and flavor.
Swap out the fish for tofu and ensure vegetable stock is used. Add bamboo shoots, mushrooms, and baby corn for a hearty veggie version.
Use chicken as your protein and enhance the broth with turmeric and galangal. Serve with vermicelli noodles, hard-boiled eggs, and a garnish of fried shallots and celery leaves.
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