Clear Fish Soup with Chili and Ginger

Noodle dishes are just always delicious!

Remove the outermost layer from the lemongrass. The lower soft part of the stalks a little smooth and then cut it into fine rings. Sauté lemongrass, chili and ginger in olive oil and add fish and chicken stock.

Add pepper and coriander seeds and simmer on low heat for 20 minutes. Add more flavor with fish and soy sauce, season with juice of one lemon, salt and pepper. Strain through a sieve.

Garnish:

Cut carrots and turnips into strips, cut mushrooms smaller each according to size. Blanch the carrots, turnips and sprouts, then set aside.

Portion the fish fillets and steep them only briefly in the hot soup so that they remain juicy. Serve the soup in deep plates with the fish fillets, glass noodles, blanched vegetables and cilantro. My soup favorite in winter. Ginger and chili warm the body and at the same time have a preventive effect against colds and other infections.

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