LibreRecipes

Fish and Vegetable Soup with Lime, Ginger, and Cilantro

Rating

Calories

258.0

Protein

45.0

Sodium

756.0

Fat

6.0

1/2 cup sliced shallots (about 1 3/4 ounces)

4 garlic cloves

1 tablespoon chopped peeled fresh ginger

1 jalapeño chili, seeded, quartered

2 tablespoons vegetable oil

4 cups fish stock or bottle clam juice

2 cups water

6 tablespoons fresh lime juice

3 tablespoons minced fresh lemongrass or 1 tablespoon grated lemon peel

2 whole star anise*

1 cup grated peeled carrots

1 cup mung bean sprouts

2 ounces fresh shiitake mushrooms, stemmed, caps sliced (about 1 1/4 cups)

1/2 cup chopped tomatoes

6 green onions, cut diagonally into 1-inch lengths

1 1/2 pounds assorted fish fillets (such as snapper, orange roughy, and sea bass), cut into 2x1-inch strips

1/2 cup cilantro leaves

Grind first 4 ingredients in processor to coarse paste, stopping occasionally to scrape sides.
Heat oil in large pot over medium heat. Add paste; sauté until aromatic, about 2 minutes. Add stock, 2 cups water, 4 tablespoons lime juice, lemongrass, and star anise; bring to boil. Reduce heat; cover and simmer 10 minutes. Remove star anise. Add carrots and next 4 ingredients; simmer 2 minutes. Add fish; cook until just opaque, stirring gently, about 3 minutes. Mix in cilantro and 2 tablespoons lime juice. Season with salt and pepper.
*Available at Asian markets and in the spice section of some supermarkets.