Martin Yan - Lemongrass & Ginger Rice Soup

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Lemongrass & Ginger Rice Soup

Makes: 2 servings

Ingredients:

1/4 cup distilled white vinegar
2 fresh Thai chilieses, thinly sliced
2 cups water
2 cups chicken stock
2 Tbsps. shredded ginger
1 Tbsp. thinly sliced lemongrass
1-1/2 tsps. salt
1 tsp. sugar
1-1/2 cups cooked rice
3/4 lb. firm white fish fillets, such as halibut or snapper, sliced
2 green onions, thinly sliced

Instructions:

1. Combine dipping sauce ingredients (vinegar and chilies) in a bowl.

2. Place water and stock in a 3-quart saucepan; bring to a boil. Add ginger, lemongrass, salt, and sugar; cook for 1 minute. Add rice; cook for 1 minute.

3. Add fish; reduce heat to medium-low and simmer for 2 minutes or until fish is just cooked through; stir in green onions and serve with dipping sauce.