Yield: 6 servings
|1½ litre||Fish stock|
|400 grams||Fish fillet|
|2 \N||Galangal slices|
|⅓ cup||Lime juice; (80 ml)|
|3 \N||Stalks lemon grass; sliced|
|2 \N||Dry red chillies|
|2 \N||Lemon leaves; shredded|
|\N \N||Salt to taste|
|10 grams||Mint leaves; chopped|
BRING the fish stock to a boil. Add other ingredients, except mint leaves.
Bring to a boil again. When the fish is done, transfer to serving bowls and garnish with mint leaves.
Converted by MC_Buster.
NOTES : Seafood soup garnished with mint leaves Converted by MM_Buster v2.0l.