Lemon Grass Soup

Ingredients

• 40 g Ginger (1 piece)
• 1 red chili pepper
• 3 stalks lemongrass
• 1 tbsp Rapeseed Oil
• 600 ml classic vegetable broth
• 1 Garlic clove
• 5 mushrooms
• 4 stems coriander
• 1 Lime
• 2 tbsp Thai fish sauce
• 200 g stonefish fillet

Instructions

1. 1.

   Cut 30 g of ginger, unpeeled, into large pieces. Slice the chili pepper lengthwise, remove seeds and wash it. Clean the lemongrass and cut it into large chunks.

2. 2.

   Heat oil in a pot. Sauté the lemongrass over medium heat for 1 minute without browning. Add half the chili pepper and the ginger pieces. Pour in the broth and simmer for 20 minutes over medium heat.

3. 3.

   Meanwhile, peel the remaining ginger and garlic. Slice both very thinly into strips. Cut the rest of the chili pepper lengthwise into very fine strips. Clean the mushrooms and slice them very thinly. Wash the coriander, shake off excess water and pluck the leaves.

4. 4.

   Strain the soup through a fine sieve into a second pot. Squeeze 2 tbsp lime juice from the lime. Add fish sauce and lime juice and bring to a boil once. Add ginger, garlic, chili and mushrooms.

5. 5.

   Cube the stonefish fillet into 1 cm pieces and add them to the soup. Cover and cook over very low heat for 3–4 minutes until done. Sprinkle coriander on top of the soup.