• Fast

Ingredients

1. 1 1/2 tablespoons cooking oil
2. 3 shallots, cut into thin slices
3. 1 tablespoon chopped fresh ginger
4. 5 jalapeño peppers, seeds and ribs removed, peppers cut into thin slices
5. 1 quart canned low-sodium chicken broth or homemade stock
6. 2 cups water
7. Grated zest of 2 lemons
8. Grated zest of 3 limes
9. 1/2 pound mushrooms, quartered
10. 5 tablespoons lime juice (from about 3 limes)
11. 1/4 cup Asian fish sauce (nam pla or nuoc mam) (see Notes)
12. 2 pounds swordfish steaks, skinned, cut into approximately 2-by-1-inch pieces
13. 2 tomatoes, cut into large dice (optional)
14. 1/3 cup cilantro leaves (optional)

Directions

1. In a large pot, heat the oil over moderately low heat. Add the shallots, ginger, and jalapeños; cook, stirring occasionally, for 3 minutes. Add the broth and water; bring to a boil. Reduce the heat and simmer for 5 minutes. Stir in the zests and mushrooms; simmer 5 minutes longer.
2. Add the lime juice, fish sauce, and swordfish to the soup. Cook until the fish is just done, about 2 minutes. Serve sprinkled with the tomatoes and cilantro, if using.

Notes

Asian fish sauce is available at Asian markets and many supermarkets.

Fish Alternatives
Thai Hot-and-Sour Soup is often made with shrimp. Or, use any moderately firm, skinless steaks or fillets, such as catfish, black sea bass, or pompano, in place of the swordfish. is available at Asian markets and many supermarkets.

Asian Fish Sauce: Fish sauce is used as a condiment, much like soy sauce. Either the Thai version (nam pla) or the Vietnamese (nuoc mam) will add great depth of flavor to quick dishes.