Tom yum soup with lime and white fish Archive

Ingredients

• 1 litre/1½pints water or light chicken stock
• 6 small sticks of lemongrass
• 12 lime leaves, torn in half (optional)
• 1 long red chilli, sliced
• 20g/1oz fresh root ginger, thinly sliced
• 2 tbsp fish sauce
• 20g/1oz palm sugar or light demerara
• 200g/7oz white fish, such as cod, skin and bone removed
• 6 plump scallops
• 50mls/1¾fl oz vegetable oil
• handful of picked coriander leaves
• handful of basil leaves
• 2 limes, halved