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

Serving Suggestions: Pair with steamed rice or crusty bread to soak up the flavorful broth.

Storage: Store leftover soup in an airtight container in the fridge for up to 2 days. Reheat gently on the stovetop, adding a bit of water or broth if necessary.

Variations:
Add Vegetables: For extra texture, consider adding sliced mushrooms, bok choy, or baby corn to the soup.

Swap Fish: You can substitute the whitefish with other firm fish like tilapia or snapper.

For Extra Creaminess: Add a splash of coconut milk or cream for a richer, creamier texture.

FAQ:
Q: Can I make this soup less spicy?
A: Yes, you can reduce the number of bird’s eye chilies or remove the seeds to tone down the heat. You can also use a milder chili variety.

Q: Can I use chicken broth instead of vegetable broth?
A: Absolutely! Chicken broth will work just as well and add a different layer of flavor to the soup.

Q: Can I make this soup ahead of time?
A: Yes, this soup can be made ahead and stored in the fridge. The flavors will deepen as it sits, making it even more flavorful the next day.

This Spicy Lemon Fish Soup is an exciting dish that’s full of bright flavors, making it perfect for a light yet satisfying meal. The balance of heat, citrus, and savory broth is sure to become a favorite!