How to Make Thai Fish Soup
Step #1: Bring the chicken broth, galangal (or ginger) root, lemongrass, and hot Thai pepper to a boil in a heavy pot over medium-high heat. It completely opened my world to new flavors and experiences, and I love Thai food now more than ever. Step #2: Stir in the fish sauce, mushrooms, basil, lime leaves (or juice, if substituting), and tomatoes, then reduce heat to medium-low. Let it simmer for about ten minutes. Step #3: Meanwhile, in your serving bowl (or divide among individual soup bowls), place the cilantro, green onions, and lime juice, and give the bowl a little swirl. Step #4: Add the chunks of fish and continue to simmer until the fish is opaque and cooked through (just a few minutes). Step #5: Remove the lemongrass stalks and lime leaves, and discard. Step #6: Transfer the soup to your serving dish (or individual bowls). The cilantro and green onions will rise to the top and maintain their fresh flavors. To reheat, thaw in the fridge if frozen, then gently warm on the stove over low heat until heated through. Avoid boiling to preserve the soup’s texture and flavors.
