Directions:
- Bring the water and clam juice to a boil over high heat in a large soup pot with the scallion whites, lemongrass, ginger, garlic, and chili paste. Cover and adjust the heat to maintain a simmer, and cook for 10 minutes. Add the fish sauce.
- Slice the fish into large chunks and add to the broth with the mushrooms and carrots. Cook over medium heat, uncovered, until the fish is opaque and cooked through, about 4 minutes. (Remove and discard lemongrass.) Stir in the cilantro and scallion greens and season with salt. Spoon into warm bowls and serve with lime wedges.
- Copyright 2005 Television Food Network, G.P. All rights reserved.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 138.51 Kcal (580 kJ) | ||
| Calories from fat | 10.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.19g | 2% | |
|---|---|---|---|
| Cholesterol | 41.95mg | 14% | |
| Sodium | 380.15mg | 16% | |
| Potassium | 649.06mg | 14% | |
| Total Carbs | 5.43g | 2% | |
| Sugars | 2.08g | 8% | |
| Dietary Fiber | 1.16g | 5% | |
| Protein | 24.99g | 50% | |
| Vitamin C | 7.5mg | 13% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 0.3mg | 2% | |
| Calcium | 67.8mg | 7% | |
| Amount Per 100 g | |||
| Calories | 46.58 Kcal (195 kJ) | ||
| Calories from fat | 3.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.4g | 2% | |
|---|---|---|---|
| Cholesterol | 14.11mg | 14% | |
| Sodium | 127.84mg | 16% | |
| Potassium | 218.26mg | 14% | |
| Total Carbs | 1.83g | 2% | |
| Sugars | 0.7g | 8% | |
| Dietary Fiber | 0.39g | 5% | |
| Protein | 8.4g | 50% | |
| Vitamin C | 2.5mg | 13% | |
| Vitamin A | 0.1mg | 7% | |
| Iron | 0.1mg | 2% | |
| Calcium | 22.8mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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