1. Cut the bottom tip off the lemon grass stalks and discard the loose outer layer(s). Then cut the stalks an inch apart at a slanted angle all the way up to the greener end where the grass blades start, exposing the inner core. 2. Smnash each piece with the side of a cleaver, or the end of a heavy handle to bruise, releasing the aromatic oils. 3. Place the cut lemon grass along with the sliced ginger, kaffir lime leaves, and about 2 quarts of waqter in a soup pot. Bring to a boil, reduce heat and simmer with a lid on for about 20-30 minutes to draw out flavors. Strain. 4. Add the bruised whole Thai chillies (or substitute0 and a slicd onion. Simmer a couple of minutes. 5. Add roasted chilli paste, tamarind jui9ce, and fresh brown mushrooms. 6. Return to a boil and simmer a couple more minutes. 7. Stir in the tomato wedges (if using), green onions and fish. 8. After 15-30 seconds, turn off heat, add lime juce to the desired sourness and the cilantro. Serve immediately. Do not let the fish overcook. ---------------------------------------------------------------------------
Nutrition
Ingredients
