Thai Hot-and-Sour Fish Soup

• 1 1/2 tablespoons cooking oil
• 3 shallots, cut into thin slices
• 1 tablespoon chopped fresh ginger
• 5 jalapeno peppers, seeds and ribs removed, peppers cut into thin slices
• 1 quart canned low-sodium chicken broth or homemade stock
• 2 cups water
• Grated zest of 2 lemons
• Grated zest of 3 limes
• 1/2 pound mushrooms, quartered
• 5 tablespoons lime juice (from about 3 limes)
• 1/4 cup Asian fish sauce (nam pla or nuoc mam, see Note)
• 2 pounds swordfish steaks, skinned, cut into approximately 2-by-1-inch pieces
• 2 tomatoes, cut into large dice (optional)
• 1/3 cup cilantro leaves (optional)

1. In a large pot, heat the oil over moderately low heat.
2. Add the shallots, ginger, and jalapenos; cook, stirring occasionally, for 3 minutes.
3. Add the broth and water; bring to a boil.
4. Reduce the heat and simmer for 5 minutes.
5. Stir in the zests and mushrooms; simmer 5 minutes longer.
6. Add the lime juice, fish sauce, and swordfish to the soup.
7. Cook until the fish is just done, about 2 minutes.
8. Serve sprinkled with the tomatoes and cilantro, if using.

cooking oil, shallots, fresh ginger, jalapeno peppers, chicken broth, water, lemons, limes, mushrooms, lime juice, fish sauce, swordfish, tomatoes, cilantro

Taken from www.foodandwine.com/recipes/thai-hot-and-sour-fish-soup (may not work)