Lemongrass-Ginger Infused Fish Soup

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.