Portions:
4
Ingredients
- 1 Tbsp canola oil
- 1 small container of mushrooms of your choice, sliced
- 2 green onions, thinly sliced
- 1 inch of fresh ginger, chopped or grated
- 2 Tbsp red curry paste
- 1 lemongrass stalk, cut in two
- 3 cups chicken broth
- 2 cups maple water (or mix 2 cups of water with 2 Tbsp maple syrup)
- 1/2 tsp fish sauce
- 3 kaffir lime leaves (or the zest of 1 lime)
- 4 fillets (about 1 lb) haddock or other white fish, cubed.
- (if desired for garnish) fresh cilantro, lime wedges, green onions
Method
- Heat the oil and brown the mushrooms and green onions over medium-high heat to soften.
- Add the ginger, curry paste, lemongrass, and continue cooking for 1 minute.
- Stir in chicken broth, maple water, fish sauce and lime leaves, then bring to a boil. Reduce the heat and simmer, covered, for 10 minutes.
- Add the fish and continue cooking for 3 minutes or until the fish is cooked.
- Remove the lemongrass.
- Divide the soup into bowls, garnish with fresh cilantro and green onions, then serve with lime wedges.
Recipe created by:
