Description
This Spicy Lemon Fish Soup is a flavorful, aromatic dish perfect for a light yet satisfying meal. Featuring tender chunks of white fish simmered in a zesty broth infused with turmeric, fresh ginger, garlic, and red chilies, this soup balances heat and tang seamlessly. Coconut milk adds creaminess while fresh lemon juice brightens each spoonful, creating a delightful fusion of flavors.
Ingredients
Scale
Main Ingredients
- 1 lb white fish fillets (such as cod, tilapia, or snapper), cut into chunks
- 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)
- 4 cups fish stock or vegetable broth
- 1 cup coconut milk
- 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
- Lemon slices (optional)
Instructions
- Sauté Aromatics: Heat the olive oil in a large pot over medium heat. Add the diced onion, minced garlic, and ginger, then sauté them until they are softened and fragrant, about 3-4 minutes. Next, add the sliced fresh red chilies and cook for an additional minute to release their flavor.
- Add Liquids and Seasoning: Pour in the fish stock or vegetable broth along with the coconut milk. Stir in fish sauce, fresh lemon juice, turmeric, and optional chili powder. Season the mixture with salt and pepper. Bring this soup base to a boil, then reduce to a simmer and allow it to cook gently for 5-10 minutes so all flavors meld beautifully.
- Cook the Fish: Add the chunks of white fish fillets to the simmering soup. Let them cook gently for 5-7 minutes, or until the fish is opaque and flakes easily with a fork. Be careful not to overcook to keep the fish tender and moist.
- Taste and Adjust: Taste the soup and adjust seasoning if necessary. You can add more lemon juice to brighten the flavor or additional salt to enhance the taste as needed to achieve a perfect balance.
- Serve and Garnish: Ladle the hot soup into bowls and garnish with freshly chopped cilantro or parsley. Add optional lemon slices on top for an extra burst of citrus aroma and tang. Serve immediately to enjoy the warming spicy lemon flavors.
Notes
- Adjust the red chili amount to control soup spiciness according to your preference.
- White fish fillets such as cod or snapper work best due to their firm texture and mild flavor.
- If fish stock is unavailable, vegetable broth is a good substitute for a lighter base.
- The soup is best enjoyed fresh but can be refrigerated for up to 2 days; reheat gently to avoid overcooking fish.
- For a dairy-free and gluten-free soup, ensure your fish sauce is appropriately labeled.
