Name: Zesty Ginger Thai-Style Fish Broth with Greens Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 1 tbsp vegetable oil; 2-inch piece of fresh ginger, thinly sliced; 3 cloves garlic, minced; 2 stalks 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 chunks; 4 cups baby bok choy, halved lengthwise; 2 cups fresh baby spinach; 1 tbsp fresh lime juice; 1 red chili, thinly sliced; 1/4 cup fresh cilantro leaves

This healthy Thai-style fish broth with greens is ready in just 30 minutes and features a comforting ginger-infused seafood broth. Delicate white fish fillets simmer alongside nutrient-packed bok choy and spinach for a light yet satisfying meal. A final squeeze of fresh lime juice and a sprinkle of chili add a vibrant, warming kick.

Instructions

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Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the sliced ginger, minced garlic, and bruised lemongrass, sautéing for about 2 minutes until fragrant but not browned.

Pour in the fish stock and fish sauce, then bring the liquid to a gentle boil over medium-high heat. Reduce the heat to low and let it simmer for 8 minutes to allow the aromatics to deeply infuse the broth.

Carefully stir the halved baby bok choy into the simmering broth and cook for 2 minutes until the stems start to soften slightly.

Gently add the white fish chunks to the pot, ensuring they are mostly submerged, and simmer for 3 to 4 minutes until the fish is opaque and flakes easily with a fork.

Remove the pot from the heat, then stir in the fresh baby spinach and lime juice, letting the spinach wilt in the residual heat. Discard the lemongrass pieces before ladling the hot soup into bowls, garnishing with sliced red chili and fresh cilantro.