Asian Fish Soup

Ingredients

• 4 Spring Onions
• 800 ml vegetable broth
• 2 tbsp Lime juice
• 1 tsp Sesame oil
• 12 cocktail shrimp
• 120 g fish fillet (e.g., sea bass, black cod)
• 0.5 bunch coriander
• 1 tsp chopped lemongrass
• 20 g fresh ginger
• 2 tbsp rice wine
• Salt
• Pepper
• 1 red chili pepper
• 4 lemongrass stalks (for garnish)

Instructions

1. 1.

   Clean and slice spring onions into thin rings; peel ginger and cut into thin slices. Wash, dry, and slit the chili pepper, removing seeds. Heat vegetable broth. Add lemongrass, spring onions, ginger, sesame oil, rice wine, lime juice, salt, and pepper; simmer gently for 5 minutes.

2. 2.

   Wash shrimp and fish, pat dry, cut fish into bite‑sized pieces, add both to the soup, and simmer for another 3 minutes. Add chili rings and let steep 1–2 minutes. Strip coriander leaves from stems, rinse, and shake dry. Taste the soup before serving, ladle into bowls, sprinkle with coriander, and garnish each bowl with a lemongrass stalk.