Spicy Fish Soup

I wrote this recipe at the end of summer when I felt like using the last of my fresh herbs that were still available from my garden. This soup is similar to the Thai soup, Tom Yum Koong. I make kelp stock for this recipe, but water or chicken stock will be fine to make this soup. 

Ingredients:

Two 8 oz. Cod fillet, cut into cubes

Vegetables:
6 button mushrooms, quartered
1 cup white cabbages
1 cup sliced asparagus
Stock ingredients:
4 cups kelp stock or chicken stock
1 lemongrass, cut into 1 inch long pieces
4 line leaves
4 sliced fresh ginger
4 dried chilies
Zest of one lemon
Seasoning ingredients:
2 tbs fish sauce
2 tbs lime juice
1 tsp sugar
1 tsp chili paste

Garnish with chopped green onions and cilantro or basil

Directions:

Bring the stock with the rest of the ingredients  to boil and simmer for 15 minutes. Remove and discard the solids. Add mushrooms, asparagus  and cabbages and cook for a few minutes. Add fish  and bring back to boil. Add the seasoning ingredients and taste to your liking. Serve by ladling the soup in a serving bowl and sprinkle with green onions and basil. Serve with rice on the side