Southeast Asian Fish Soup
- Level: Intermediate
- Yield: 6 servings
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- Nutritional Analysis
- Per Serving
- Calories
- 139 calorie
- Total Fat
- 2 grams
- Saturated Fat
- 0.5 grams
- Carbohydrates
- 4 grams
- Dietary Fiber
- 1 grams
- Protein
- 26 grams
- Total: 30 min
- Prep: 15 min
- Cook: 15 min
Ingredients
3 cups water
3 (8-ounce) bottles clam juice
4 scallions, thinly sliced, white and green parts separated
2 stalks lemongrass, tops trimmed, tender stalks cut into 2-inch pieces and smashed
1-inch piece fresh ginger, peeled and minced (2 tablespoons)
1 clove garlic, minced
1 teaspoon Asian chili paste, such as sambal oelek
1 tablespoon fish sauce
1 1/2 pounds red snapper fillet, or other white fleshed fish, skin removed
4 white mushrooms, sliced
2 carrots, shredded
1 cup cilantro leaves and stems, roughly chopped
Kosher salt
Lime wedges, for serving
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.