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Source: Food and Wine Quick from Scratch

Thai Hot-and-Sour Fish Soup
In our hot-and-sour soup, lemon and lime zest, lime juice, and fresh ginger replace the traditional lemongrass, kaffir lime leaves, and galangal, which can be difficult to find.
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Serves: 4
Prep Time: 15 minutes
Cook Time: 15 minutes
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1 1/2 tablespoons cooking oil
3 shallots, cut into thin slices
1 tablespoon fresh ginger, chopped
5 jalapeño pepper, seeds and ribs removed, peppers cut into thin slices
1 quart canned low sodium chicken broth
2 cups water
grated lemon zest, of 2 lemons
grated lime zest, of 3 limes
1/2 pound mushrooms, quartered
5 tablespoons lime juice, (from about 3 limes)
1/4 cup Asian fish sauce, (nam pla or nuoc mam, available at Asian markets and many supermarkets)
2 pounds swordfish steaks, skinned, cut into approximately 2-by-1-inch pieces
2 tomatoes, cut into large dice (optional)
1/3 cup cilantro leaves, (optional)




In a large pot, heat the oil over moderately low heat. Add the shallots, ginger, and jalapenos; cook, stirring occasionally, for 3 minutes. Add the broth and water; bring to a boil. Reduce the heat and simmer for 5 minutes. Stir in the zests and mushrooms; simmer 5 minutes longer.

Add the lime juice, fish sauce, and swordfish to the soup. Cook until the fish is just done, about 2 minutes. Serve sprinkled with the tomatoes and cilantro, if using.


Wine Recommendation: The strong flavors here suggest a light white without too much taste of its own. A pinot grigio from Italy will do fine - unless you increase the heat with more jalapenos. Then serve a cold beer.


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