Cambodian/Khmer Sour Fish Soup, with a Canadian twist (as seen in webisode 21)

Recipe makes 4-6 servings

Ingredients:

1 Tbsp vegetable oil
2 cloves garlic, chopped
1-2 stalks of lemongrass, minced
6 - 8 cups of water
1 - 1½ lb white fish (basa, tilapia, or cod), chunks
1 bunch kale, deribbed and chopped
4 scallions, chopped
2 Tbsp fish sauce
1 Tbsp sugar
1 tsp (heaping) of tamarind paste
2 dried kefir lime leaves
¼ cup basil, chopped
¼ cup cilantro, chopped
2 hot chili peppers, chopped or whole
Lime wedges (for serving)

Directions:

1. Pre-heat a large soup pot over medium heat.
2. When pot is hot, add oil and garlic.  Sauté garlic for 1 minute.
3. Add lemongrass and sauté for another 1-2 minutes. 
4. Add water and bring to a boil. 
5. Add fish and cook until fish is tender.
6. Stir in kale and scallions.  If you want your soup to be spicy, add chopped chili peppers, otherwise add them whole for a little spice.
7. Add seasonings: fish sauce, sugar, tamarind paste and kefir lime leaves.
8. Stir in basil and cilantro just before serving.
9. Serve soup on top of rice or noodles.  Try using brown or black rice, quinoa, or buckwheat noodles.
10. Serve with a lime wedge for squeezing on top.

Recipe alteration:

If using dried lemon grass, skip step #3, and add dried sprigs of lemongrass with other seasonings in step #7.