Thai fish soup

Ingredients

• 920 ml Chicken stock, low sodium
• 450 ml Water
• 850 g Swordfish fillets
• 60 g Prawns, peeled
• 150 g Shiitake mushrooms, sliced
• 5 tbsp Lime juice, fresh
• 4 tbsp Fish sauce
• 3 tbsp Coriander leaves
• 1 1/2 tbsp Olive oil
• 1 tbsp Ginger, fresh, grated
• 3 tsp Lemon zest, finely grated
• 2 tsp Lime zest, grated finely
• 4 pcs Jalapeno or red chili pepper, sliced
• 3 pcs Shallots, chopped
• 2 pcs Tomato, diced

Method

1. Heat oil in sauce pot; add shallots, ginger, and jalapeño. Cook over medium heat for 3 minutes, stirring.
2. Add the stock and water then bring to a boil; Reduce heat and simmer for 5 minutes; add the mushrooms, lime, and lemon zest then simmer for 5 minutes.
3. Add the fish sauce, swordfish diced fillets, prawns and lime juice; simmer until the fish is done, for 4-5 minutes.
4. Sprinkle with tomatoes and cilantro before serving.