Name: Quick 30-Minute Thai Fish Broth with Greens Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 1 tbsp neutral oil; 2 tbsp fresh ginger, minced; 3 cloves garlic, minced; 1 stalk lemongrass, bruised and cut into 2-inch pieces; 4 cups low-sodium fish stock; 2 tbsp fish sauce; 1 lb firm white fish fillets, cut into bite-sized pieces; 4 cups baby bok choy, halved lengthwise; 1 tbsp fresh lime juice; 1/2 cup fresh cilantro leaves, chopped

Heat the neutral oil in a large pot over medium heat. Add the minced ginger, garlic, and bruised lemongrass, cooking for about 2 minutes until they become highly fragrant but not browned.

Pour in the fish stock and bring the liquid to a boil over high heat. Once boiling, reduce the heat to medium-low, cover, and let it simmer for 10 minutes to infuse the broth with the aromatics.

Stir in the fish sauce and gently add the bite-sized white fish pieces to the simmering broth. Cook the fish uncovered for about 3 to 4 minutes until the flesh turns opaque and flakes easily with a fork.

Add the halved baby bok choy to the pot, pressing them gently into the hot broth. Let them cook for 2 minutes until the leaves are bright green and wilted, but the stems still retain a slight crunch.

Remove the pot from the heat and stir in the fresh lime juice to brighten the flavors. Discard the lemongrass pieces before ladling the hot soup into bowls, garnishing with fresh cilantro.