Soup > Asian Soups > Thai Soups

Lemongrass Fish and Mustard Leaf Soup Recipe

Ingredients with Measurements:
- 1 pound white fish fillets, cut into bite-sized pieces
- 2 stalks lemongrass, bruised and chopped
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 4 cups chicken or fish broth
- 2 cups water
- 1 cup mustard leaves, chopped
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
- Salt and pepper to taste
- 1 tablespoon vegetable oil

Special equipment needed:
- Large pot
- Ladle

Step-by-step instructions:

1. Heat the vegetable oil in a large pot over medium heat.
2. Add the onion, garlic, and ginger and sauté until fragrant.
3. Add the lemongrass and cook for another minute.
4. Pour in the chicken or fish broth and water and bring to a boil.
5. Reduce the heat to low and let the soup simmer for 10 minutes.
6. Add the fish fillets and cook for another 5 minutes.
7. Add the mustard leaves, fish sauce, soy sauce, and lime juice and cook for another 2 minutes.
8. Season with salt and pepper to taste.
9. Serve hot with rice or noodles.


Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium heat for sautéing and boiling, low heat for simmering
Serving size:
4 servings

Nutritional information:
Calories: 200
Fat: 5g
Carbohydrates: 8g
Protein: 30g

Substitutions for ingredients:
- Any white fish fillets can be used in place of the specified fish fillets.
- Lemongrass can be substituted with lemon zest.
- Mustard leaves can be substituted with spinach or kale.

Variations:
- Add coconut milk for a creamier soup.
- Use shrimp instead of fish fillets.
- Add sliced mushrooms for an earthy flavor.

Tips and tricks:
- Use fresh lemongrass for the best flavor.
- Be careful not to overcook the fish fillets.
- Adjust the seasoning to your taste.

Storage instructions:
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
- Reheat the soup in a pot over medium heat until heated through.

Presentation ideas:
- Serve the soup in a bowl with a sprig of fresh herbs on top.

Garnishes:
- Fresh herbs such as cilantro or basil
- Sliced chili peppers
- Lime wedges

Pairings:
- Steamed rice
- Noodles

Suggested side dishes:
- Steamed vegetables
- Grilled shrimp skewers

Troubleshooting advice:
- If the soup is too salty, add more water or broth to dilute it.
- If the fish fillets are overcooked, they will become tough and rubbery.

Food safety advice:
- Make sure the fish fillets are cooked through before serving.
- Store leftover soup in the refrigerator within 2 hours of cooking.

Food history:
- Lemongrass is a popular ingredient in Southeast Asian cuisine.
- Mustard leaves are commonly used in Indian cuisine.

Flavor profiles:
- The soup has a savory and slightly tangy flavor from the lemongrass and lime juice.
- The fish fillets add a mild and delicate flavor to the soup.

Serving suggestions:
- Serve the soup as a main dish for lunch or dinner.

Related Categories

Cooking Method: N/A

Course Type: N/A

Dietary: N/A

Ingredient: N/A

Meal type: N/A

Occassion: N/A

Region: Thai

Taste: Tangy, Spicy, Aromatic, Savory