- fish or chicken broth - 4 cups
- stems of lemongrass - 4 pieces
- lime - 3 pieces
- red chili - 2 pieces
- coriander stalks - 6 pieces
- Fish fillet - 360 Grams
- rice vinegar - 1 st. a spoon
- Thai fish sauce - 3 Art. spoons
- coriander leaf - 2 st. spoons
Finely chop chili and kalgan. Lamb chops and fish fillets are cut into large pieces. Pour broth into a saucepan and bring to a boil. Meanwhile, cut the ends of each lemongrass stem diagonally into pieces about 3 mm thick. Remove the lime peel with a vegetable peeler, squeeze the juice and set aside. Add sliced lemon grass, lime peel, chili, kalgan, lime leaves and coriander stems into the broth. Cook over low heat for 1-2 minutes. Then add fish fillets, rice vinegar, Thai fish sauce and half lime juice. Simmer for about 3 minutes. Remove stems of coriander and add the remaining lime juice, if necessary. The soup should be quite sour. Sprinkle the soup with coriander leaves and serve hot.
Servings: 4