Fish And Vegetable Soup With Lime, Ginger, And Cilantro

Ingredients

1/2 cup sliced shallots (about 1 3/4 ounces)
4 garlic cloves
1 tablespoon chopped peeled fresh ginger
1 jalapeño chili, seeded, quartered
2 tablespoons vegetable oil
4 cups fish stock or bottle clam juice
2 cups water
6 tablespoons fresh lime juice
3 tablespoons minced fresh lemongrass or 1 tablespoon grated lemon peel
2 whole star anise*
1 cup grated peeled carrots
1 cup mung bean sprouts
2 ounces fresh shiitake mushrooms, stemmed, caps sliced (about 1 1/4 cups)
1/2 cup chopped tomatoes
6 green onions, cut diagonally into 1-inch lengths
1 1/2 pounds assorted fish fillets (such as snapper, orange roughy, and sea bass), cut into 2x1-inch strips
1/2 cup cilantro leaves

This Colorful Thai-inspired Fish And Vegetable Soup Is Enlivened With Hints Of Lime, Ginger And Cilantro.

Bon Appetit Magazine

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