Description
This Spicy Lemon Fish Soup is a flavorful, aromatic broth combining tender white fish fillets with a spicy kick from fresh chilies and warmth from turmeric. Enriched with coconut milk and brightened by fresh lemon juice, this quick and easy soup delivers a perfect balance of heat, citrus, and savory depth. Ready in just 25 minutes, it’s a comforting, nutritious meal ideal for any day.
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
- Lemon slices (optional)
Instructions
- Sauté Aromatics: Heat the olive oil in a large pot over medium heat. Add the diced onion, minced garlic, and minced ginger, and sauté until they become softened and fragrant, about 3-4 minutes. Then add the sliced fresh red chilies and cook for an additional minute to release their spice.
- Add Liquids and Seasoning: Pour in the fish stock or vegetable broth along with the coconut milk. Stir to combine. Add the fish sauce, fresh lemon juice, ground turmeric, and optional chili powder for extra heat. Season with salt and pepper to taste. Bring the mixture to a boil, then reduce heat to a simmer. Let it simmer gently for 5-10 minutes to allow all the flavors to meld together.
- Cook the Fish: Add the chunks of white fish fillets to the simmering soup. Cook for about 5-7 minutes, or until the fish is opaque and flakes easily when tested with a fork, ensuring it is cooked through but still tender.
- Taste and Adjust: Taste the soup and adjust the seasoning if needed. Add more lemon juice or salt to balance the flavors to your preference.
- Serve and Garnish: Ladle the hot soup into bowls. Garnish each serving with freshly chopped cilantro or parsley, and add lemon slices for extra brightness if desired. Serve immediately and enjoy the comforting warmth and spice of this lemon-infused fish soup.
Notes
- You can substitute the white fish with any firm white fish you prefer, such as halibut or sea bass.
- Adjust the number of chilies to your spice tolerance to make the soup milder or hotter.
- For a vegetarian version, omit the fish and fish sauce, and use vegetable broth instead.
- Adding the lemon juice at the end helps preserve its bright, fresh flavor.
- Leftovers can be stored in the refrigerator for up to 2 days but are best enjoyed fresh.
