Cambodian Sour Fish Soup

Just in case you are wondering how do I know to make Cambodian Sour Fish Soup, there's nothing for me to say right (Angkor Wat & Siem Reap)? No point repeating over and over like a parrot right (Phnom Penh Noodle Soup)? Furthermore, I shouldn't also mention their neighboring country Vietnam (Vietnamese Steamed Fish & Vietnamese Fish Soup)?  Pretty much logically, I don't need a long intro for substantiating this Cambodian Sour Fish Soup. Thank god! Nevertheless, it will be good if I relate some of the fish recipes I have already shared with all you beautiful people (Indian Fish Curry, Asam Pedas, Thai Crispy Fish, Steamed White Pompret & Ikan Masak Kicap) and what is the cooking story to Cambodian Sour Fish Soup? Oh, so easy, so uncomplicated, so straightforward, so food slurping and you add local veggies. Notably, mine had to okra/bendi/ladies fingers and I added some turmeric powder for bright hue and extra flavor (Nyonya Fish Soup, Thai Fish Soup & Mutton Soup).

Ingredients

2 pieces (about 450) Indian Mackerel/Ikan tenggiri (cut into chunks)

4-5 okra/bendi - cut into two pieces

1 tsp turmeric/kunyit powder
Lime juice - as needed (optional)
1 tbsp fish sauce (or as needed)

Salt to taste

For the broth (pound/blend coarsely)

1 lemongrass

1-2 red chilies

3 shallots

3-4 garlic

1/2 inch ginger

Method

Add everything except the lime juice in a pot with 3/4 litre of water.

Simmer over very low heat till fish and okra are cooked.
Off the heat and combine in lime juice.