THAI FISH SOUP
From Moosewood. I think this is a really tasty soup, well worth hunting down the dried galanga. If you can find fresh lemon grass (lucky you!), feel free to substitute it for the dried. This would probably be good with some broccoli added, too.
Provided by Aunt Cookie
Categories Thai
Time 35m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Simmer the laos root and lemongrass in 1 cup of the stock for 1/2 hour. Add more liquid as necessary (you want to end up with 1 cup of stock).
- In a large saucepan, simmer the coconut milk and 2 remaining cups of stock, uncovered, for 5 minutes.
- Add the chiles, scallions, cilantro, and fish.
- Strain the lemongrass and laos mixture and add that liquid to the pot (you can toss out the herbs).
- Simmer, uncovered, until the fish is just cooked. Remove from heat.
- Stir in the lime juice and the fish sauce, adding more if desired.
Nutrition Facts : Calories 352.2, Fat 26.3, SaturatedFat 22.1, Cholesterol 39.2, Sodium 989.8, Carbohydrate 15.1, Fiber 3.6, Sugar 10.2, Protein 17.8
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