SPICY LEMONGRASS FISH SOUP
Ingredients:
1 lb (450g) white fish fillets (such as cod or halibut), cut into 1-inch pieces
1 tablespoon vegetable oil
1 onion, finely chopped
2 cloves garlic, minced
1 stalk lemongrass, smashed
1-inch piece of ginger, minced
2-3 Thai bird’s eye chilies, sliced
1 can (14 oz) coconut milk
4 cups vegetable broth
1 tablespoon fish sauce
1 tablespoon soy sauce
Juice of 3 limes
1 teaspoon sugar
1 cup zucchini, sliced
1 red bell pepper, sliced
Fresh cilantro, for garnish
Lime wedges, for serving
Salt and black pepper, to taste
Directions:
Sauté Aromatics: Heat the vegetable oil in a large pot over medium heat. Add the chopped onion, garlic, ginger, and smashed lemongrass. Sauté for about 3 minutes until fragrant and the onion softens.
Build the Soup Base: Stir in the coconut milk, vegetable broth, fish sauce, soy sauce, lime juice, and sugar. Bring the mixture to a simmer and cook for 10 minutes to allow the flavors to meld.
Add Vegetables: Add the sliced zucchini and red bell pepper to the soup. Continue cooking for 5-7 minutes until the vegetables are tender but still vibrant.
Cook the Fish: Gently add the fish pieces to the soup and simmer for 5-7 minutes, or until the fish is flaky and cooked through.
Adjust and Serve: Taste the soup and adjust the seasoning with salt and pepper if needed. Garnish with fresh cilantro and serve with lime wedges on the side.
Preparation time: 15 minutes
Cooking time: 20 minutes
Total time: 35 minutes
Calories: ~320 kcal per serving
Servings: 4