Description
A vibrant and aromatic Spicy Lemon Fish Soup featuring tender chunks of white fish simmered in a fragrant broth infused with fresh ginger, garlic, red chilies, turmeric, and zesty lemon juice. This wholesome and warming soup combines the richness of coconut milk with a gentle heat and bright citrus notes, perfect for a quick and flavorful meal.
Ingredients
Scale
Fish and Broth
- 1 lb white fish fillets (such as cod, tilapia, or snapper), cut into chunks
- 4 cups fish stock or vegetable broth
- 1 cup coconut milk
Aromatics and Seasonings
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1-inch piece fresh ginger, minced
- 1-2 fresh red chilies, sliced (adjust to spice preference)
- 1 tablespoon fish sauce
- 2 tablespoons fresh lemon juice (or more, to taste)
- 1 teaspoon ground turmeric
- 1/2 teaspoon chili powder (optional, for extra heat)
- Salt and pepper, to taste
Garnish
- Fresh cilantro or parsley, chopped (for garnish)
- Lemon slices (optional, for garnish)
Instructions
- Sauté Aromatics: Heat the olive oil in a large pot over medium heat. Add the diced onion, garlic, and minced ginger, and sauté until softened and fragrant, about 3-4 minutes. Add the fresh chilies and cook for another minute to release their heat and flavor.
- Add Liquids and Seasoning: Pour in the fish stock or vegetable broth and coconut milk. Stir in the fish sauce, lemon juice, ground turmeric, chili powder if using, and season with salt and pepper. Bring the mixture to a boil, then reduce the heat and let it simmer gently for 5-10 minutes to allow the flavors to meld together.
- Cook the Fish: Add the chunked fish fillets to the simmering soup. Cook for 5-7 minutes, until the fish is thoroughly cooked and flakes easily with a fork. Be careful not to overcook the fish to keep it tender.
- Taste and Adjust: Taste the soup and adjust the seasoning as needed, adding more lemon juice for brightness or salt for depth of flavor to achieve the perfect balance.
- Serve and Garnish: Ladle the hot soup into bowls. Garnish with fresh chopped cilantro or parsley and optional lemon slices for an inviting presentation and extra citrus aroma. Serve immediately and enjoy.
Notes
- Adjust the number of red chilies based on your preferred spice level.
- Use fresh lemon juice for the best bright flavor; bottled lemon juice can alter the taste slightly.
- Coconut milk adds richness but can be substituted with light coconut milk for fewer calories.
- This soup can be made with vegetable broth for a lighter, pescatarian-friendly version.
- Serve with crusty bread or steamed rice to make it a more filling meal.
