6 large red snappers
3 cups of chicken broth
5 or 6 finger-shaped hot peppers cut into pieces
2 or 3 lime leaves torn
1 onion bulb cut into fine slices
2 sprigs of cilantro chopped
4 tablespoons of lime juice
3 tablespoons of fish sauce (available at oriental stores)
250 g of mushrooms cut in half
6 large red snappers
3 cups of chicken broth
5 or 6 finger-shaped hot peppers cut into pieces
2 or 3 lime leaves torn
1 onion bulb cut into fine slices
2 sprigs of cilantro chopped
4 tablespoons of lime juice
3 tablespoons of fish sauce (available at oriental stores)
250 g of mushrooms cut in half
Clean the snappers, wash thoroughly and set aside
Bring the broth to a boil
Add lemongrass and snappers
Season with lime juice, hot peppers, and fish sauce
Combine lime leaves, cilantro, and mushrooms
Remove from heat and serve hot
Serves 6 portions.
