Serves 6 to 8
2 tablespoons vegetable oil
1 small onion, cut into thin slices
1 to 2 cloves garlic, minced or pressed
Thumb-sized piece of ginger sliced at an angle into four pieces
3 to 4 large tomatoes, quartered
1 large or 2 small banana peppers (leave whole)
3 to 5 tablespoons Patis, Filipino fish sauce (or Nam Pla, Thai fish sauce)
1/2 teaspoon salt
7 cups water
1 cup vegetable broth
3/4 cup yardlong beans, cut into 3-inch segments, or haricot verts or sayote, thinly cut
1/2 pound salmon fillet, skinned, boned and cut into 1 1/2-inch pieces
Juice of 2-3 Meyer lemons, strained
10 ounces leafy greens (Napa cabbage, bok choy, spinach, Swiss chard, kalkalunay, watercress, lamb’s quarters: any one or a mixture will do). Chop into 1 1/2-inch pieces if using larger leaves.
1/4 cup chopped scallions and minced ginger; set aside
1 lemon cut into wedges; set aside
Jasmine rice; follow package instructions for desired serving size. This can cook while the soup is cooking.
Heat oil on medium high heat and then sauté onions and garlic lightly; add ginger and tomatoes and cook until the tomatoes release their juices and are soft, about 5 to 7 minutes.
Add peppers, fish sauce and salt. Then add water and broth. Simmer about 10 minutes. Add green beans and fish and cook another 5 to 7 minutes. Add lemon juice. Stir. Once the fish is just cooked (firm, yet tender inside), float the greens on top of the soup. Turn down heat and cover for 3 minutes to steam. If using cabbage, it may take longer. Turn off heat. Ladle into bowls. Garnish with onion-ginger mixture and lemon wedge. Serve with generous scoops of rice.