Fish Soup with Papaya and Lemongrass
Rinse fish fillets, pat dry and cut into 4-cm (approximately 1 1/2-inch) wide strips. Season with lemon juice, salt and pepper.
Rinse and halve chile lengthwise, remove seeds and ribs, and finely chop. Peel and finely dice garlic cloves. Rinse, trim and remove outer leaves of lemongrass. Cut crosswise into thirds. Peel, core and dice papaya. Heat oil in a wok over high heat. Stir-fry chile, garlic and ginger. Add crushed coriander seeds and sugar stir-fry a few minutes.
Add chicken broth and bring to a boil. Add papaya, lemongrass and fish. Cover and simmer over low heat, about 8 minutes. Season to taste and serve.