4 cups low-sodium chicken stock
2 pieces of white fish filet (cod, sole, etc.), cubed
10 shrimp, peeled & deveined
1 cup pulp-free orange juice
2 tablespoons lime juice (or 1 teaspoon tamarind paste, if available)
1 tablespoon brown sugar
2 tablespoons fish sauce
2 cups chopped baby bok choy
1/2 orange, sliced
2 tablespoons vegetable oil
FOR THE PASTE:
1/4 cup diced red onion
1" piece of fresh ginger, grated
3 cloves garlic, minced
1/4 teaspoon ground white pepper
2 tablespoons fish sauce
1/4 cup fresh chopped coriander
1/4 teaspoon red pepper flakes
Start by making the soup paste. Combine all paste ingredients in a mortar and pestle, and grind them together until a paste is formed. A food processor could also be used here.
Place a medium-sized saucepan on the stove, add oil, and heat over medium-high.
Add the soup paste to the pot, and sauté in the oil until it starts to brown and become fragrant, about 1-2 mins.
Add the chicken stock, lime juice, orange juice, and brown sugar to the pot. Stir to combine thoroughly. Bring to a boil, and reduce heat to medium.
Add chopped bok choy to the pot, and simmer for about 3-5 mins.
Gently add the fish and shrimp to the pot. Simmer for about 3 mins, until the fish starts to turn white and and the shrimp start to turn pink. Avoid stirring too much at this point, to not break up the fish.
Add fish sauce to the pot, and lightly stir to allow the flavors to come together.
Remove from heat and check for seasonings. Adjust flavor using fish sauce, orange juice, brown sugar, salt, pepper, or red chili flakes.
To serve, ladle into individual bowls, and garnish with an orange slice and fresh chopped coriander.
Pro-tip: Make sure to add the fish and shrimp last, to avoid overcooking!
Pro-tip: For a creamier soup, add a half cup of coconut milk at the end, and combine together until the desired consistency.
