Hot And Sour Fish Soup - cooking recipe

Ingredients

2 cups fish stock
1 stalk lemongrass, smashed
3 None fresh cilantro roots, chopped
5 None kaffir lime leaves, 4 shredded
1 tsp fish sauce
1/2 tsp salt
3 None small sea bass fillets (about 12.5 oz), cut into chunks
3 None baby bok choy, trimmed, quartered
3.5 oz button mushrooms, sliced
3 None green onions, sliced
1 None large red chili, chopped
1/4 tsp chili flakes (optional)
2 tbsp lime juice
3.5 oz bean sprouts
2 cups fresh cilantro, roughly chopped

Preparation

Combine stock, lemongrass, cilantro roots, whole kaffir lime leaf and 2 cups water in a saucepan over high heat. Heat until steaming then turn off heat and let infuse for 15 mins.
Strain broth into a clean saucepan and swirl in fish sauce and salt. Bring to a gentle simmer and add fish and bok choy. Cook for 2 mins, stirring gently once or twice.
Add mushrooms, shredded lime leaves, green onions and chili. Cook for 2 mins. Add chili flakes, if desired. Swirl in lime juice then add bean sprouts.
Spoon into bowls and sprinkle with cilantro. Serve immediately.