DD recipe help: fish soup?

[Dottie]

I had this recipe long ago, it was fish and spring onions in a broth - thai I think. I can't find the recipe lol.
I'm thinking it had ginger, garlic, maybe fish sauce... sound familiar to anyone? There was also a "green" in it, maybe cabbage, spinach or bok choy.

[Dottie]

And maybe lemon on lemon grass.

[MintQ8]

No help - but those ingredients would make a nice soup! Maybe some mushrooms.

[MintQ8]

Oh yes, Thai often needs some 'sweet' in it too. I add sweetener - but sugar or something similar would work.

[Dottie]

Thanks Vicky Wracking my brain trying to remember it. It was very light and springy tasting lol.

[Beeb]

You could do a Tom Yum Talay soup without the coconut milk and that would make it "light, springy, and low cal.

[Yam-Yam]

This one looks good. You could use any kind of fish:

Ingredients

1/2 onion, chopped
1 clove garlic, minced
1 tablespoon chili powder
1 1/2 cups chicken broth
1 (4 ounce) can canned green chile peppers, chopped
1 teaspoon ground cumin
1 1/2 cups canned peeled and diced tomatoes
1/2 cup chopped green bell pepper
1/2 cup shrimp
1/2 pound cod fillets
3/4 cup plain nonfat yogurt

Directions

Spray a large saucepan with the vegetable cooking spray over medium high heat. Add the onions and saute, stirring often, for about 5 minutes. Add the garlic and chili powder and saute for 2 more minutes.
Then add the chicken broth, chile peppers and cumin, stirring well. Bring to a boil, reduce heat to low, cover and simmer for 20 minutes.
Next, add the tomatoes, green bell pepper, shrimp and cod. Return to a boil, then reduce heat to low, cover and simmer for another 5 minutes. Gradually stir in the yogurt until heated through.

** Leave out anything you don't like and add stuff you do. I would add some shredded cabbage and probably substitute the green onions for regular onions.

[Yam-Yam]

This one looks good too!!

1 1/2 tablespoons cooking oil
3 shallots, cut into thin slices
1 tablespoon chopped fresh ginger
5 jalapeño peppers, seeds and ribs removed, peppers cut into thin slices
1 quart canned low-sodium chicken broth or homemade stock
2 cups water
Grated zest of 2 lemons
Grated zest of 3 limes
1/2 pound mushrooms, quartered
5 tablespoons lime juice (from about 3 limes)
1/4 cup Asian fish sauce (nam pla or nuoc mam, see Note)
2 pounds swordfish steaks, skinned, cut into approximately 2-by-1-inch pieces
2 tomatoes, cut into large dice (optional)
1/3 cup cilantro leaves (optional)

In a large pot, heat the oil over moderately low heat. Add the shallots, ginger, and jalapeños; cook, stirring occasionally, for 3 minutes. Add the broth and water; bring to a boil. Reduce the heat and simmer for 5 minutes. Stir in the zests and mushrooms; simmer 5 minutes longer.
Add the lime juice, fish sauce, and swordfish to the soup. Cook until the fish is just done, about 2 minutes. Serve sprinkled with the tomatoes and cilantro, if using.

Notes

Fish Alternatives Thai Hot-and-Sour Soup is often made with shrimp. Or, use any moderately firm, skinless steaks or fillets, such as catfish, black sea bass, or pompano, in place of the swordfish.

Asian Fish Sauce Fish sauce is used as a condiment, much like soy sauce. Either the Thai version (nam pla) or the Vietnamese (nuoc mam) will add great depth of flavor to quick dishes. It is available at Asian markets and many supermarkets.

[Dottie]

Thanks ladies