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🍽️ Fresh Lemongrass Soup with Stonefish

180 kcal · 30 min · 4 servings

Ingredients

• 40 g ginger (1 piece)
• 1 red chili pepper
• 3 stalks lemongrass
• 1 tbsp rapeseed oil
• 600 ml classic vegetable broth
• 1 garlic clove
• 5 mushrooms
• 4 sprigs coriander
• 1 lime
• 2 tbsp Thai fish sauce
• 200 g stonefish fillet

Instructions

1. 1. Cut the unpeeled ginger into large chunks.
2. 2. Slice the chili pepper in half lengthwise, remove the seeds, and rinse it.
3. 3. Cut the lemongrass into large chunks.
4. 4. Heat the oil in a pot.
5. 5. Sauté the lemongrass over medium heat for 1 minute without letting it change color.
6. 6. Add half of the chili pepper and the ginger chunks to the pot.
7. 7. Pour in the broth.
8. 8. Let the soup simmer for 20 minutes over medium heat.
9. 9. Peel the remaining ginger and the garlic.
10. 10. Cut the ginger and garlic into very fine strips.
11. 11. Slice the remaining chili pepper into very fine strips as well.
12. 12. Clean the mushrooms and slice them into very thin slices.
13. 13. Wash the coriander, shake it dry, and pluck off the leaves.
14. 14. Strain the soup through a fine sieve into a second pot.
15. 15. Squeeze the juice from the lime.
16. 16. Add the fish sauce and lime juice to the soup.
17. 17. Bring the soup to a boil once.
18. 18. Add the sliced ginger, garlic, chili, and mushrooms to the soup.
19. 19. Dice the stonefish fillet into 1 cm cubes.
20. 20. Add the fish pieces to the soup.
21. 21. Cover the pot and let the soup cook over very low heat for 3 to 4 minutes.
22. 22. Sprinkle the finished soup with the coriander leaves.

Nutrition per serving

• kcal: 180
• Protein: 24 g · Fett/Fat: 8 g · Carbs: 2 g