Cambodian

Lime and Basil Infusion Cambodian Fish Soup with Lemongrass and Galangal

Name: Lime and Basil Infusion Cambodian Fish Soup with Lemongrass and Galangal
Total time: 17 min
Yield: 4 servings
Cuisine: Cambodian
Ingredients: 500g fish fillets; 2 stalks lemongrass, bruised; 1 piece galangal, sliced; 1 liter water; 1 tablespoon fish sauce; 1 tablespoon soy sauce; 1 green chili, sliced; 1/4 cup chopped cilantro; 1 tbsp lime zest; 1 tbsp chopped basil

Adds a fresh lime and basil note to the aromatic fish soup.

17 minutes4 servings

Method

Before garnishing, stir lime zest and basil into the soup.
In a pot, bring water to a boil and add lemongrass, galangal, and chili.
Add fish fillets and cook until just opaque, 5-7 minutes.
Stir in fish sauce and soy sauce, then simmer for 2 minutes.
Garnish with cilantro and serve.
Cook fish and seafood to an internal temperature of 63°C (145°F) before serving.

Soups Mains

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