Recipe courtesy of Food Network Kitchen
Save Recipe Print
Total:
30 min
Prep:
15 min
Cook:
15 min
Yield:
6 servings
Level:
Intermediate

Nutrition Info

Ingredients

Directions

Bring the water and clam juice to a boil over high heat in a large soup pot with the scallion whites, lemongrass, ginger, garlic, and chili paste. Cover and adjust the heat to maintain a simmer, and cook for 10 minutes. Add the fish sauce.

Slice the fish into large chunks and add to the broth with the mushrooms and carrots. Cook over medium heat, uncovered, until the fish is opaque and cooked through, about 4 minutes. (Remove and discard lemongrass.) Stir in the cilantro and scallion greens and season with salt. Spoon into warm bowls and serve with lime wedges.

Get the Recipe

Whole30 Bacon and Egg Cups

This Whole30-friendly recipe is easy to prepare for a crowd.

IDEAS YOU'LL LOVE

Asian Egg Drop Soup

Recipe courtesy of Tyler Florence

Fish Tacos

Recipe courtesy of Bobby Flay

Asian Grilled Salmon

Recipe courtesy of Ina Garten

Fish Fry

Recipe courtesy of Rachael Ray

Asian Style Slaw

Recipe courtesy of Dave Lieberman

Asian Cucumber Salad

Recipe courtesy of Food Network Kitchen

Asian Noodle Salad

Recipe courtesy of Ree Drummond

Fish Piccata

Recipe courtesy of Melissa d'Arabian

Asian Slaw

Recipe courtesy of Alton Brown

Browse Reviews By Keyword

          Latest Stories