Lemon Fish Soup - spicy
Soup • Fish, Seafood, Soup
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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.
