>>21400767
>hot and sour fish soup

>Ingredients
> 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 fish sauce
>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)

>Directions
> 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.

Sounds pretty delicious actually. I think I've had something similar at a Chinese restaurant before.