In our version of hot-and-sour soup, lemon and lime zest, lime juice, and fresh ginger replace the traditional lemongrass, makrut lime leaves, and galangal. To change the heat level, adjust the number of jalapeños up or down to your taste.
1 1/2 tablespoons cooking oil
3 shallots, cut into thin slices
1 tablespoon chopped fresh ginger
5 jalapeño 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 fish sauce
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)
Heat the oil over a relatively low heat in a big saucepan. Add the shallots, ginger, and jalapenos; simmer for 3 minutes, stirring periodically. Bring to a boil after adding the broth and water. For five minutes, simmer over a lower heat. Add the mushrooms and zests; simmer for an additional five minutes.
Swordfish, lime juice, and fish sauce should all be added to the soup. Cook for about 2 minutes, or until the fish is barely done. If using, garnish with tomatoes and cilantro before serving.
Fish Alternatives: Thai Hot-and-Sour Soup is often made with shrimp. Or, use any moderately firm, skinless steaks or fillets, such as catfish, black sea bass, or pompano, in place of the swordfish.