Ingredients

• 1 lbs whitefish fillets (such as cod or halibut), cut into 1-inch pieces
• 1 tablespoon of vegetable oil
• 1 onion, finely chopped
• 2 chopped garlic cloves
• 1 lemon stem, smashed
• 1 inch chunk of ginger, chopped
• 2-3 bird's eye thai chillies, cut
• 4 cups of vegetable broth
• 1 tablespoon of fish sauce
• 1 tablespoon soy sauce
• Juice of 3 limes
• 1 teaspoon of sugar
• 1 cup sliced zucchini
• 1 red pepper, sliced
• Fresh cilantro for garnish
• Lime wedges, to serve
• Salt and black pepper
• coconut milk

Directions

• Heat vegetable oil in a large pot over medium heat. Add the chopped onion, garlic, ginger and crushed lemon grass. I sautéed for about 3 minutes until the fragrant and the onion softens.
• stir in coconut milk, vegetable broth, fish sauce, soy sauce, lime juice and sugar. Slow the mixture and cook for 10 minutes to let the flavors come together.
• add sliced zucchini and red pepper to the soup. Cook for 5-7 minutes until the vegetables are tender but still vibrant.
• Gently add fish pieces to the soup and slow cook for 5-7 minutes, or until fish is flaky and cooked.
• Taste the soup and adjust the seasoning with salt and pepper as needed. Garnish with fresh cilantro and serve with lime wedges on the side for extra zest.

Photos