Thai fish broth

soups 614 Last Update: Jul 27, 2021 Created: Jul 27, 2021 0 0 0

Thai fish broth

Lemongrass Stalks - 4 Limes - 3 Red Chilies - 2 Coriander Stalks - 6 Fish Fillets - 360 Grams of Rice Vinegar - 1 Tbsp. spoon of Thai fish sauce - 3 Tbsp. tablespoons Coriander leaves - 2 Tbsp.

Chop chili and galangal thinly. Coarsely chop the lime leaves and fish fillets. Pour broth into a saucepan and bring to a boil. Meanwhile, cut the ends of each lemongrass stem diagonally into slices approximately 3 mm thick. Peel the lime off with a peeler, squeeze out the juice and set aside.
Add chopped lemongrass, lime zest, chili peppers, galangal, lime leaves and coriander stems to the broth. Simmer for 1-2 minutes. Then add the fish fillet, rice vinegar, Thai fish sauce and half the lime juice. Simmer for about 3 minutes. Remove coriander stalks and add remaining lime juice, if necessary. The soup should be pretty sour. Sprinkle the soup with coriander leaves and serve hot.

Thai fish broth

Lemongrass Stalks - 4 Limes - 3 Red Chilies - 2 Coriander Stalks - 6 Fish Fillets - 360 Grams of Rice Vinegar - 1 Tbsp. spoon of Thai fish sauce - 3 Tbsp. tablespoons Coriander leaves - 2 Tbsp.

Chop chili and galangal thinly. Coarsely chop the lime leaves and fish fillets. Pour broth into a saucepan and bring to a boil. Meanwhile, cut the ends of each lemongrass stem diagonally into slices approximately 3 mm thick. Peel the lime off with a peeler, squeeze out the juice and set aside.
Add chopped lemongrass, lime zest, chili peppers, galangal, lime leaves and coriander stems to the broth. Simmer for 1-2 minutes. Then add the fish fillet, rice vinegar, Thai fish sauce and half the lime juice. Simmer for about 3 minutes. Remove coriander stalks and add remaining lime juice, if necessary. The soup should be pretty sour. Sprinkle the soup with coriander leaves and serve hot.