Hot And Sour Fish Soup

• 2 cups fish stock
• 1 stalk lemongrass, smashed
• 3 None fresh cilantro roots, chopped
• 5 None kaffir lime leaves, 4 shredded
• 1 tsp fish sauce
• 1/2 tsp salt
• 3 None small sea bass fillets (about 12.5 oz), cut into chunks
• 3 None baby bok choy, trimmed, quartered
• 3.5 oz button mushrooms, sliced
• 3 None green onions, sliced
• 1 None large red chili, chopped
• 1/4 tsp chili flakes (optional)
• 2 tbsp lime juice
• 3.5 oz bean sprouts
• 2 cups fresh cilantro, roughly chopped

1. Combine stock, lemongrass, cilantro roots, whole kaffir lime leaf and 2 cups water in a saucepan over high heat. Heat until steaming then turn off heat and let infuse for 15 mins.
2. Strain broth into a clean saucepan and swirl in fish sauce and salt. Bring to a gentle simmer and add fish and bok choy. Cook for 2 mins, stirring gently once or twice.
3. Add mushrooms, shredded lime leaves, green onions and chili. Cook for 2 mins. Add chili flakes, if desired. Swirl in lime juice then add bean sprouts.
4. Spoon into bowls and sprinkle with cilantro. Serve immediately.

fish stock, stalk lemongrass, fresh cilantro roots, lime, fish sauce, salt, bass, baby bok choy, button mushrooms, green onions, red chili, chili flakes, lime juice, bean sprouts, fresh cilantro

Taken from recipes-plus.com/api/v2.0/recipes/32869 (may not work)