Spicy Lemon Fish Soup A vibrant and flavorful soup with a zesty kick from lemon and Thai bird’s eye chilies!

In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and garlic, cooking for 2-3 minutes until softened and fragrant.

Add Ginger and Chilies:
Add the smashed lemon stem, chopped ginger, and bird’s eye chilies to the pot. Stir for another 1-2 minutes, allowing the spices to release their aromas.

Add the Broth:
Pour in the vegetable broth, fish sauce, and soy sauce. Stir to combine, then bring the broth to a simmer over medium-high heat. Let it simmer for 5-10 minutes to allow the flavors to meld together.

Cook the Fish:
Gently add the fish fillets to the simmering broth, cooking for about 5-7 minutes or until the fish is fully cooked and flaky.

Adjust Seasoning:
Taste the soup and adjust seasoning, adding more fish sauce, soy sauce, or chilies for extra heat if desired.

Serve:
Ladle the soup into bowls and garnish with fresh herbs like cilantro or basil, if desired. Serve hot and enjoy!

Serving and Storage Tips: