4
Easy
15 minutes
15 minutes
Simmer the stock, lemon grass, ginger and garlic together until reduced by almost half. Turn off the heat and leave to infuse for about 10 minutes.
Strain and bring back to the boil. Turn off the heat. Stir in the lime juice, sugar and fi sh sauce. Add the fish, cover and leave for 5 minutes until just poached.
Serve in bowls with some broth and a sprinkling of sprouts and basil leaves.
Meanwhile cook the rice, using coconut milk instead of water, 1 1/2 cups coconut milk to 1 cup jasmine rice is good. If you want a gentle dish, serve as is, or for extra bite, sprinkle with chilli.
