24 
Ingredients
- 400 g cod fillet or other fish
- 1 l water
- 4 cloves garlic, crushed
- 1 stalk lemongrass, split lengthwise
- 1 chili, finely chopped
- 1 thumb-sized piece ginger, finely chopped
- 3 shallots, finely chopped
- 4 tbsp fish sauce
- 1 tbsp sesame oil
- 2 tbsp soy sauce
- 1 can coconut milk
- 1 tbsp palm sugar or brown sugar, crushed
- Juice of 1/2 lime
- 50-100 g mushrooms (optional)
- 10-15 pcs cherry tomatoes
- 4 kaffir lime leaves, finely chopped
Instructions
Start by heating water in a large wok or pot. Add all ingredients except the cherry tomatoes and let simmer for 10 minutes.
Adjust the balance between salty, sweet, and sour by adding fish sauce, sugar, or lime juice until you're satisfied.
Poach the fish for about 8 minutes. The soup pairs wonderfully with homemade spring rolls as a starter!
Notes
Adjust the flavors as you go - the balance between salty, sweet, and sour is essential in Asian soups.
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