SPICY LEMONGRASS FISH SOUP
Ingredients:
1 lb (450g) white fish fillets (like 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