Description
A vibrant and spicy lemon fish soup featuring tender chunks of white fish simmered with aromatic garlic, ginger, and fresh chilies in a flavorful broth enriched with coconut milk and brightened with fresh lemon juice. Perfect for a quick, comforting meal packed with zest and warmth.
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
- 1 tablespoon fish sauce
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)
- 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 flavor.
- Add Liquids and Seasoning: Pour in the fish stock or vegetable broth and coconut milk. Stir in the fish sauce, lemon juice, turmeric, chili powder if using, then season with salt and pepper. Bring the mixture to a boil, then reduce heat to low and simmer gently for 5-10 minutes to allow the flavors to meld beautifully.
- Cook the Fish: Gently add the fish fillets to the simmering soup. Cook undisturbed for 5-7 minutes, or until the fish is opaque, flakes easily with a fork, and is fully cooked through.
- Taste and Adjust: Carefully taste the soup and adjust the seasoning as needed, adding more lemon juice for brightness or salt for balance, enhancing the overall flavor.
- Serve and Garnish: Ladle the hot soup into bowls and garnish generously with fresh chopped cilantro or parsley, and optionally, lemon slices for an extra zing. Serve immediately for a comforting and refreshing meal.
Notes
- Adjust the number of chilies based on your preferred spice level.
- Use firm white fish that holds up well in soups, such as cod or snapper, for best texture.
- For a vegetarian version, omit fish and fish sauce, and use vegetable broth only.
- Fresh lemon juice really brightens the flavor – add gradually to suit your taste.
- The soup is best served immediately but can be refrigerated for up to 2 days; reheat gently to avoid overcooking the fish.
