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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Thai Fish Broth

Source: dLife

This broth has the flavoring of lemongrass, chiles, and galangal which makes it a fragrant soup.

Nutrition Facts

Makes 2 - 3 servings
Amount Per Serving

Calories	277.2

Total Carbs	16.1 g

Dietary Fiber	3.8 g

Sugars	3.4 g

Total Fat	6.2 g

Saturated Fat	1.7 g

Unsaturated Fat	1.3 g

Potassium	1112.0 mg

Protein	40.2 g

Sodium	2384.1 mg

Dietary Exchanges 6.2 Fat, 0.7 Vegetables, 0.5 Fruits, 4.0 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

4.0
4 cup low fat unsalted chicken broth 4.0
4 each lemongrass stalks 3.0
3 each medium limes 2.0
2 each Chili Peppers, red, hot, fresh 1.0
1 tbsp galangal 6.0
6 each cilantro sprigs 2.0
2 each kaffir lime leaves 12.0
12 oz monkfish 1.0
1 tbsp rice vinegar 3.0
3 tbsp fish sauce 2.0
2 tbsp fresh cilantro

Directions

Pour stock into pan and bring to boil.
Slice the bulb end of each lemongrass stalk diagonally into pieces about 1/8 inch thick. Peel off four wide strips of lime rind with a potato peeler, avoid the white pith underneath, so it does not make soup bitter. Squeeze the limes and reserve the juice.
Add the sliced lemongrass, lime rind, chiles, galangal and cilantro stalks to the stock, with the kaffir lime leaves, if using. Simmer for 1-2 minutes.
Add the monkfish, rice vinegar and fish sauce, with half the reserved lime juice. Simmer for 3 minutes or until the fish is cooked. Lift out and discard the cilantro stalks, taste the broth and adjust lime juice if necessary.
The soup should taste sour.
Sprinkle with cilantro leaves and serve hot.