1 litre/1¾ pints fish stock or light chicken stock
5 lime leaves, chopped
50g/2oz root ginger, cut into thin strips
1 lemongrass stalk, finely chopped
½ red chili, sliced
2 scallions, sliced - green part only
2 sea bass fillets, cut in half
110g/4oz cooked jasmine rice
Thai fish sauce (nam pla), to taste
4 stalks fresh coriander
Pour the stock into a shallow pan and bring to a simmer. Add the lime leaves, ginger, lemongrass and chili and simmer for five minutes. Add the scallions and simmer for a further two minutes
Add the sea bass to the stock, bring back to a simmer then stir in the rice and continue to cook until steaming hot. Season, to taste, with fish sauce.
To serve, ladle into soup bowls and garnish with the coriander.
Recipe adapted from: Good Food