Somen Noodles and Haddock in Lemongrass Carrot Broth

Ingredients

• 1 1/2 pounds carrots or 1 1/2 cups fresh carrot juice
• 2 stalks lemongrass
• 2 tablespoons butter
• 1 1/2 limes, juiced
• 1 small chile, such as serrano, minced (if you like heat, leave in some of the seeds)
• 1 pound flaky white fish, such as haddock
• 1 teaspoon olive oil
• Pinch kosher salt
• small handful cilantro, roughly chopped
• 1-2 bundles somen noodles (about 4 ounces)
• hot sauce such as Sriracha, optional

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