Hot & Sour Fish Soup

Directions

In small bowl combine 2 teaspoons of fish sauce, ginger, and turmeric.

Rub the fish on both sides with this mixture and let stand for 5 minutes.

In a non-reactive sauce pan, bring 5 cups water and lemon grass to a simmer over medium heat and then simmer the fish for 4 minutes or until just cooked through.

Transfer the fish to a plate to cool slightly.

Remove the skin and separate each peice into 2 pieces (4 total).

Bring the soup back to a simmer and add all remaining ingredients (except the fish) and simmer for 3 minutes.

Set a piece of fish in each bowl and ladle hot soup over fish.

Serve with jasmine rice.