Spicy Puffer Fish Soup

Ingredients

• 500 g Puffer Fish Fillet (Cleaned, skin removed, sliced thinly)
• 2 Lemongrass Stalks (Outer tough layers removed, inner tender part finely sliced)
• 1 inch Fresh Ginger (Peeled and minced)
• 2 Tomatoes (Medium, diced)
• 5 Thai Bird's Eye Chilies (Sliced, seeds optional for less heat)
• 4 cup Water (Filtered)
• 2 cup Green Vegetables (Baby bok choy or spinach, washed and chopped)
• 2 tbsp Fish Sauce (Optional, adds umami)
• 1 tbsp Lime Juice (Freshly squeezed)
• to taste Salt (Sea salt preferred)
• to taste Black Pepper (Freshly ground)

Instructions

1. Prepare the Puffer Fish

   Place the puffer fish on a clean cutting board, carefully cut off the head, trim the body, peel off the skin, and slice the white flesh into thin strips.

   Time: PT5M

2. Prepare Aromatics

   Trim the lemongrass stalks, discard the tough outer layers, and finely slice the tender inner part. Peel and mince the ginger.

   Time: PT5M

3. Prep Tomatoes and Chilies

   Dice the tomatoes into small pieces and slice the bird's eye chilies (remove seeds if you prefer less heat).

   Time: PT3M

4. Build the Broth

   In a pot, heat a splash of oil (optional) and add the sliced lemongrass, ginger, and chilies. Stir for 30 seconds, then add the diced tomatoes and fish sauce. Pour in the water, bring to a rolling boil, then reduce to a gentle simmer.

   Time: PT6M

   Temperature: 100°C

5. Cook the Fish

   Add the thin fish slices to the simmering broth. Cook for about 2‑3 minutes, just until the fish turns opaque.

   Time: PT3M

   Temperature: 90°C

6. Add Green Vegetables

   Stir in the chopped green vegetables and cook for another 2 minutes until wilted.

   Time: PT2M

   Temperature: 90°C

7. Finish and Serve

   Turn off the heat, stir in fresh lime juice, and season with salt and pepper to taste. Ladle the hot soup into bowls and serve immediately.

   Time: PT1M

Nutrition Facts

Calories

200

Protein

20g

Carbohydrates

8g

Fat

5g

Fiber

2g