From Ivy Lau of Ivy’s Garden

Serves 4

Soup Ingredients:

• 1 Tbsp. of cooking oil – 2 pieces of ginger (about 1/8” thick) smashed
• 1 stalk of lemon grass, cut to 3” long, smashed
• 1 tsp. gluten-free red curry paste
• 2 cups of gluten-free chicken broth
• 1 1/2 tsp. gluten-free fish sauce
• 1 1/2 tsp. brown sugar
• 1 can of gluten-free coconut milk (13.5 oz)
• 6 shitake mushrooms, sliced
• 1 Tsbp. of lime juice
• Salt and pepper
• 1/4 tsp. red pepper flakes
• 1 Tbsp. of chopped cilantro

Fish Ingredients:

• 4 pieces of fillet of sole (or cod)
• Salt and pepper
• 1 cup of corn starch (or potato starch)

Directions:

1. Use a large soup pot, heat up with cooking oil; then add ginger, lemon grass and red curry paste, mixed well. Slowly add chicken broth, fish sauce and brown sugar, and stirred together, simmer for 15 minutes. Add shitake mushrooms and coconut milk, cook for another 10 minutes. Stir in lime juice, add salt to taste and red pepper flakes. Keep soup warm.
2. Season fish with salt and pepper, and coat fish with corn starch. Add cooking oil to a pan, seared fillet of sole on 1 side for about 1.5 minutes. Flip and cook for another 1 minute until done.
3. Use a large soup dish, put ½ to ¾ cup of cooked rice in the center. Add soup on the side and place the fish on top of the rice. Garnish soup with chopped cilantro.