Hot and sour fish soup (tom yum)
( SERVES 4 )
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|6 cups||Fish stock|
|1 piece||Root ginger|
|400 g||White fish|
|2 tbsp||Fish sauce|
|5 tbsp||Lime juice|
|½ cup||Fresh coriander|
- Place stock and 5cm piece of ginger (peeled and sliced) in a large saucepan and bring to the boil, then turn down heat and simmer for 10 minutes to infuse flavours.
- Add cubed fish (fish fillets, cut into 2cm cubes), spring onions and chilli and simmer for 2 minutes to cook. Lastly, add fish sauce and lime juice to taste - adding more or less to achieve a balance of hot, sour and salty flavours.
- Serve in bowls garnished with roughly torn, fresh coriander leaves.