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Fish and Vegetable Soup with Lime, Ginger, and Cilantro


Fish and Vegetable Soup with Lime, Ginger, and Cilantro Recipe

Ingredients:
  • 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
Directions:
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Rank

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