Ingredients:
- 400g white fish fillets, cut into chunks
- 2 tomatoes, cut into wedges
- 1 cup shiitake mushrooms, sliced
- 2 tablespoons lemongrass, finely chopped
- 1 tablespoon ginger, julienned
- 2 kaffir lime leaves
- 1 red chili, sliced (optional)
- 4 cups fish or vegetable stock
- 1 can (400ml) light coconut milk
- 2 tablespoons fish sauce
- 1 tablespoon lime juice
- Fresh cilantro for garnish
Instructions:
- In a pot, bring stock to a simmer.
- Add lemongrass, ginger, and kaffir lime leaves, simmer for 5 minutes.
- Add mushrooms and tomatoes, cook for 3 minutes.
- Stir in coconut milk and fish sauce.
- Gently add fish chunks and simmer until just cooked through, about 3-4 minutes.
- Finish with lime juice and garnish with cilantro and chili if using.