Ingredients

• 1/2 cup sliced shallots (about 1 3/4 ounces)
• 4 garlic cloves
• 1 tablespoon chopped peeled fresh ginger
• 1 jalapeño chili, seeded, quartered
• 2 tablespoons vegetable oil
• 4 cups fish stock or bottle clam juice
• 2 cups water
• 6 tablespoons fresh lime juice
• 3 tablespoons minced fresh lemongrass or 1 tablespoon grated lemon peel
• 2 whole star anise*
• 1 cup grated peeled carrots
• 1 cup mung bean sprouts
• 2 ounces fresh shiitake mushrooms, stemmed, caps sliced (about 1 1/4 cups)
• 1/2 cup chopped tomatoes
• 6 green onions, cut diagonally into 1-inch lengths
• 1 1/2 pounds assorted fish fillets (such as snapper, orange roughy, and sea bass), cut into 2x1-inch strips
• 1/2 cup cilantro leaves

Instructions

1. Grind first 4 ingredients in processor to coarse paste, stopping occasionally to scrape sides.
2. Heat oil in large pot over medium heat. Add paste; sauté until aromatic, about 2 minutes. Add stock, 2 cups water, 4 tablespoons lime juice, lemongrass, and star anise; bring to boil. Reduce heat; cover and simmer 10 minutes. Remove star anise. Add carrots and next 4 ingredients; simmer 2 minutes. Add fish; cook until just opaque, stirring gently, about 3 minutes. Mix in cilantro and 2 tablespoons lime juice. Season with salt and pepper.
3. *Available at Asian markets and in the spice section of some supermarkets.