ThirdPower Press

Fish and Vegetable Soup With Lime, Ginger, and Cilantro (Makes 4-6 main course serving)

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 olive oil
4 cups vegetable stock
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 ounce dried shiitake mushrooms, soaked in warm water for 30 minutes, stemmed, caps sliced (about 1 1/4 cups)
1 cup chopped tomatoes
1 1/2 pounds assorted fish fillets (such as snapper, orange roughy, and sea bass), cut into 2x1-inch strips
1 cup mung bean sprouts
1 cup chopped scallions
1/2 cup cilantro leaves
1 small can coconut milk, stirred until well blended (optional for garnish)

Preparation:
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 2 ingredients; simmer 2 minutes. Add fish; cook until just opaque, stirring gently, about 3 minutes. Mix in sprouts, scallions, cilantro and 2 tablespoons lime juice. Season with salt and pepper to taste and serve, garnishing bowls with a dollop of coconut milk.

Notes:
*Available at Asian markets and in the spice section of some supermarkets.