Fish and Vegetable Soup with Lime, Ginger, and Cilantro

• 1/2 cup sliced shallots (about 1 3/4 ounces)
• 4 garlic cloves
• 1 tablespoon chopped peeled fresh ginger
• 1 jalapeno chili, seeded, quartered
• 2 tablespoons vegetable oil
• 4 cups fish stock or bottle clam juice
• 2 cups water
• 6 tablespoons fresh lime juice
• 3 tablespoons minced fresh lemongrass or 1 tablespoon grated lemon peel
• 2 whole star anise*
• 1 cup grated peeled carrots
• 1 cup mung bean sprouts
• 2 ounces fresh shiitake mushrooms, stemmed, caps sliced (about 1 1/4 cups)
• 1/2 cup chopped tomatoes
• 6 green onions, cut diagonally into 1-inch lengths
• 1 1/2 pounds assorted fish fillets (such as snapper, orange roughy, and sea bass), cut into 2x1-inch strips
• 1/2 cup cilantro leaves

1. Grind first 4 ingredients in processor to coarse paste, stopping occasionally to scrape sides.
2. Heat oil in large pot over medium heat.
3. Add paste; saute until aromatic, about 2 minutes.
4. Add stock, 2 cups water, 4 tablespoons lime juice, lemongrass, and star anise; bring to boil.
5. Reduce heat; cover and simmer 10 minutes.
6. Remove star anise.
7. Add carrots and next 4 ingredients; simmer 2 minutes.
8. Add fish; cook until just opaque, stirring gently, about 3 minutes.
9. Mix in cilantro and 2 tablespoons lime juice.
10. Season with salt and pepper.
11. *Available at Asian markets and in the spice section of some supermarkets.

shallots, garlic, fresh ginger, jalapeno chili, vegetable oil, fish stock, water, lime juice, fresh lemongrass, star anise, carrots, bean sprouts, shiitake mushrooms, tomatoes, green onions, fish, cilantro

Taken from www.epicurious.com/recipes/food/views/fish-and-vegetable-soup-with-lime-ginger-and-cilantro-104693 (may not work)