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

Name: Fish and Vegetable Soup with Lime, Ginger, and Cilantro
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup sliced shallots (about 1 3/4 ounces); 4 garlic cloves; 1 tablespoon chopped peeled fresh ginger; 1 jalapeno 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

Servings: persons

1/2 cup sliced shallots (about 1 3/4 ounces)
4 garlic cloves
1 tablespoon chopped peeled fresh ginger
1 jalapeno 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

1
Grind first 4 ingredients in processor to coarse paste, stopping occasionally to scrape sides.
2
Heat oil in large pot over medium heat.
3
Add paste; saute until aromatic, about 2 minutes.
4
Add stock, 2 cups water, 4 tablespoons lime juice, lemongrass, and star anise; bring to boil.
5
Reduce heat; cover and simmer 10 minutes.
6
Remove star anise.
7
Add carrots and next 4 ingredients; simmer 2 minutes.
8
Add fish; cook until just opaque, stirring gently, about 3 minutes.
9
Mix in cilantro and 2 tablespoons lime juice.
10
Season with salt and pepper.
11
*Available at Asian markets and in the spice section of some supermarkets.

343

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1/2 cup sliced shallots (about 1 3/4 ounces), 4 garlic cloves, 1 tablespoon chopped peeled fresh ginger, 1 jalapeno chili, seeded, quartered, and more.

Yes, Fish and Vegetable Soup with Lime, Ginger, and Cilantro falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Fish and Vegetable Soup with Lime, Ginger, and Cilantro

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