Spicy Tom Yam Zuppe di Pesce

TOTAL TIME: 1 hr 10 min
Prep: 15 min
Inactive Prep: 20 min
Cook: 35 min
 
YIELD: 4 to 6 servings
LEVEL: Easy

ingredients

  • 3 stalks lemongrass, tough outer layers removed, cut into 1-inch pieces
  • One 2-inch piece galangal, peeled
  • 1 pint cherry tomatoes, halved
  • 2 cups straw mushrooms
  • 8 ounces tilapia or other white fish, cut into 1-inch chunks
  • 20 manila clams
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Directions

Bring 6 cups water to a boil in a pot. Meanwhile, peel and devein the shrimp, reserving the heads and shells. Throw the heads and shells into the boiling water and set the meat aside. Simmer over medium-low heat for 20 minutes. Remove from the heat and let sit and stew for another 20 minutes. Strain the broth into a clean pot lined with cheesecloth.

Add the lime juice, fish sauce, chili paste, raw sugar, lime leaves, chiles, lemongrass, galangal and cherry tomatoes to the shrimp broth and bring to a boil. Reduce the heat and let simmer for 10 minutes. Add the mushrooms, tilapia, clams and reserved shrimp and cook until the clams have opened, about 5 minutes. Discard any unopened clams and the galangal.

Divide the soup among bowls and enjoy.

Serves: 4; Calories: 277;Total Fat: 4 grams; Saturated Fat: 1 gram; Protein: 46 grams; Total carbohydrates: 13 grams; Sugar: 6 grams; Fiber: 1 gram; Cholesterol: 225 milligrams; Sodium: 1284 milligrams

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