SPICY LEMON FISH SOUP
This spicy lemon fish soup is a zesty, flavorful broth with tender fish pieces, fresh lemon, and bold spices. It’s a warming, light meal perfect for seafood lovers seeking a tangy, spicy twist.
Ingredients
- 1 lb white fish fillets cod, tilapia, or haddock, cut into chunks
- 1 tablespoon vegetable oil
- 1 onion finely chopped
- 3 cloves garlic minced
- 1- inch piece ginger grated
- 2 fresh red chilies sliced
- 4 cups fish or vegetable stock
- Juice of 2 lemons
- 1 tablespoon fish sauce
- 1 teaspoon sugar
- 1 cup cherry tomatoes halved
- ½ cup fresh cilantro chopped
- Salt and pepper to taste
Instructions
Sauté Aromatics:
- Heat oil in a large pot over medium heat. Add onion, garlic, ginger, and chilies. Cook for 3–4 minutes until fragrant.
Add Stock and Tomatoes:
- Pour in stock, add cherry tomatoes, fish sauce, sugar, salt, and pepper. Bring to a boil.
Cook Fish:
- Add fish chunks and reduce heat to simmer. Cook for 8–10 minutes until fish is opaque and cooked through.
Add Lemon and Herbs:
- Stir in lemon juice and chopped cilantro. Adjust seasoning if needed.
Serve:
- Ladle hot soup into bowls and garnish with extra cilantro if desired.
Notes
Make Ahead:
Prepare soup base ahead, add fish fresh when reheating. Custom Flavors:
Add lemongrass or kaffir lime leaves for extra aroma. Serving Suggestions:
Serve with steamed rice or crusty bread. Allergy-Friendly Options:
Use vegetable stock and tamari instead of fish sauce for pescatarian/vegetarian version. Storage Tips:
Store leftovers in the fridge for up to 2 days; reheat gently.
Prepare soup base ahead, add fish fresh when reheating. Custom Flavors:
Add lemongrass or kaffir lime leaves for extra aroma. Serving Suggestions:
Serve with steamed rice or crusty bread. Allergy-Friendly Options:
Use vegetable stock and tamari instead of fish sauce for pescatarian/vegetarian version. Storage Tips:
Store leftovers in the fridge for up to 2 days; reheat gently.