Skirting the line between a soup and a stew, this easy to make treat is perfect when you want something filling that will not over-stuff you.

Ingredients

• 3 cups water
• 3 (8-ounce) bottles clam juice
• 4 scallions, thinly sliced, white and green parts separated
• 2 stalks lemongrass, tops trimmed, tender stalks cut into 2-inch pieces and smashed
• 1-inch piece fresh ginger, peeled and minced (2 tablespoons)
• 1 clove garlic, minced
• 1 teaspoon Asian chili paste, such as sambal oelek
• 1 tablespoon fish sauce
• 1 1/2 pounds red snapper fillet, or other white fleshed fish, skin removed
• 4 white mushrooms, sliced
• 2 carrots, shredded
• 1 cup cilantro leaves and stems, roughly chopped
• Kosher salt
• Lime wedges, for serving

Method

Step 1

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.

Step 2

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.