This authentic Thai dish is sure to please!

Serves 2 to 3

Need:

• 4 cups fish or chicken stock
• 4 lemon grass stalks
• 3 limes
• 2 small fresh hot red chilies, seeded and thinly sliced
• 2cm a piece of fresh galangal, peeled and thinly sliced
• 6 coriander stalks, with leaves
• 2 kaffir lime leaves, coarsely chopped (optional)
• 12 oz monkfish fillet, skinned and cut into 2.5 cm
• 15 ml/ 1 tbsp rice vinegar
• 3 tbsp Thai fish sauce
• 2 tbsp chopped coriander leaves, to garnish

1. Put the stock into a saucepan and bring to boil. Meanwhile, slice the bulb ends of each lemon grass stalk diagonally into pieces about 3 mm thick. Peel off four wide strips of lime rind with a potato peeler, taking care to avoid the white pith underneath which would make the soup biter. Squeeze the limes and reserve the juice.
2. Add the sliced lemon grass, lime rind, chilies, galangal and coriander stalks to the stock, with the kaffir lime leaves, if using. Simmer for 1-2 minutes.
3. Add the monkfish, rice vinegar and Thai fish sauce, with half of the reserved lime juice. Simmer for about 3 minutes, until the fish is just cooked. Lift out and discard the coriander stalks, taste the broth and add more lime juice if necessary; the soup should taste quite sour. Sprinkle with the coriander leaves and serve very hot.

With this recipe you can skip on time and not on taste.

Serves 3

Need:

• 12 ounces fresh or frozen monkfish, cusk, cod, or croaker fillets
• 1 10 ¾ ounce can condensed chicken with rice soup
• 1 ½ cups water
• 2 tablespoons reduced sodium soy sauce
• 1/8 teaspoon ground red pepper
• 1 ½ cups loose pack frozen broccoli, red pepper, onions, and mushrooms
• 1 tablespoon lemon juice

How to make the Quick Oriental Fish Soup

Thaw fish, if frozen. Rinse fish. Cut fish into ½ inch pieces. Set aside

In a large saucepan combine soup, water, soy sauce, and ground red pepper. Bring mixture to boiling. Add frozen vegetables. Return mixture to boiling; reduce heat. Cover and simmer for 5 minutes.

Add fish saucepan. Cover and cook for 3 to 5 minutes more or until the fish flakes easily with a fork. Then stir in the lemon juice. Makes 3 servings

Nutrition: 155 calories; 23 g protein, 10 g carbohydrates, 2g fat (1 g saturated), 48 g cholesterol, 1,152, 410 mg potassium.