Thai fish soup
Description
The soup is simple and quick to prepare. Thinly slice the chili and galangal. Coarsely chop the lime leaves and fish fillet. Pour broth into a saucepan and bring to a boil. Meanwhile, cut the ends of each lemongrass stalk diagonally into pieces about 3 mm thick. Peel the lime with a vegetable peeler, squeeze out the juice, and set aside. Add the sliced lemongrass, lime zest, chili pepper, galangal, lime leaves, and coriander stems to the broth. Simmer over low heat for 1–2 minutes. Then add the fish fillet, rice vinegar, Thai fish sauce, and half of the lime juice. Simmer over low heat for about 3 minutes. Remove the coriander stems and add the remaining lime juice if needed. The soup should be quite sour. Sprinkle with coriander leaves and serve hot.