Ingredients:
1 fresh whole tilapia (maybe 400-500g), cleaned and cut into 3 pieces
1/4 cup of mushroom, any type you’d preffered
1 stalk of lemongrass
1 tablespoon of fish sauce
1 tablespoon of chicken powder
1/2 teaspoon of salt
1/2 teaspoon of sugar (some people don’t use sugar with this type of soup, but I love a bit of sugar in my soup)
1 lemon/lime
2-3pcs of basil, cut into small pieces or leave it as it is
2-3pcs of coriander, cut into small pieces
1-2pcs of fresh chili, cut into pieces
2 clove of garlic, remove the shell
2-3pcs of kafir lime leaf
1 and 1/2 cup of water or chicken stock (remember to put less salt or fish sauce if you’re using chicken stock)
Directions:
In a medium stockpot, bring water or chicken stock to boil over medium-high heat, then add lemongrass, kafir lime leaf, garlic and your cleaned, cut tilapia and reduced the heat to medium-low, and once the soup is boil again reduced the heat to low (by doing that, you’re trying to avoid accessible foam and breaking your meat).
Start adding fish sauce, chicken powder, salt, sugar and mushroom. Then continue to simmer over low heat for 2-3 minutes, bring it to your taste and remove from the stove top.
Put it in serving bowl and squeeze some lime or lemon juice and sprinkle with basil and coriander and top with more fresh chili.
There you’ll have a perfect lunch in just about 5 minutes or so, since this type of fresh water fish doesn’t required much time to prepare at all and still have the sweetness taste of it.
