Thai Hot and Sour Fish Soup

6 cups chicken broth

12 oz. about 2 filets of white fish, cut into bite-size chunks (I've had good success with Tilapia, which is cheap and holds up well in the freezer)

1 Tbsp. galangal root - cut into think matchstick (ginger root* works as a substitute)

2 stalks lemongrass** - smashed and chopped into inch-long pieces

2 wild lime leaves - substitute juice from half of one lime if you do not have access to lime leaves

2 small tomatoes - quartered

½ cup mushroom - button or white, quartered

2 green onions - chopped

4 Tbsp. fresh cilantro - roughly chopped

2 Tbsp. fresh sweet Thai basil leaves - chopped (substitute regular basil if needed - you can also omit if you don't have any handy)

1 Tbsp. fish sauce - sorry, no substitutes! You can find this in almost any grocery store on the Asian foods aisle. It is called for in the majority of Thai dishes so it is a great pantry staple. The Red Boat brand has a paleo-friendly version

1 to 2 hot Thai chili peppers*** to your taste - seeded and sliced into rings

Juice from half of one lime

Directions at thewanderlustkitchen.com

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