Preparation

Step 1: Prepare the Lemongrass and Aromatics

• Trim the tough ends of the lemongrass stalks, then bruise them lightly with the back of a knife to release their aroma. Cut into 3-inch pieces.
• Slice the garlic, ginger (or galangal), and chilies. Tear the kaffir lime leaves to help release their oils.

Step 2: Build the Broth

• In a large pot, heat the chicken or fish stock over medium heat. Add lemongrass, kaffir lime leaves, ginger, garlic, onion, and chilies.
• Bring the mixture to a gentle boil, then reduce the heat and simmer for 10–15 minutes to infuse the flavors.

Step 3: Add Vegetables

• Toss in the mushrooms, carrots, and tomato. Let them cook for about 5–7 minutes until the vegetables soften.

Step 4: Cook the Fish

• Gently add the fish chunks into the simmering soup. Reduce the heat to low and let the fish cook through for about 5 minutes, ensuring it doesn’t break apart.

Step 5: Final Seasoning

• Stir in fish sauce, sugar, and lime juice. Adjust seasoning with salt or more lime juice if needed.
• Add the baby spinach or bok choy in the final minute of cooking, allowing it to wilt slightly.

Step 6: Garnish and Serve

• Ladle the soup into bowls and top with fresh cilantro and sliced green onions. Serve hot alongside steamed jasmine rice or crusty bread for a complete meal.