Lemon Fish Soup (Spicy)
Introduction
Lemon Fish Soup (Spicy) is a warm and zesty dish that brings a delightful taste to your table. This soup is not only packed with flavor but also filled with healthy ingredients. A perfect choice for a comforting meal!
Why Make This Recipe
You should make this soup because it’s easy, quick, and absolutely delicious! It’s a great way to enjoy fish and veggies in one bowl while giving your family a warm hug in a soup. This recipe is also perfect for busy weeknights or special weekends when you want something fresh and tasty.
How to Make Lemon Fish Soup (Spicy)
Making Lemon Fish Soup is super simple! Here’s what you need:
Ingredients:
- 1 lb (450g) whitefish fillets, cut into 1-inch pieces
- 1 tablespoon of vegetable oil
- 1 onion, finely chopped
- 2 chopped garlic cloves
- 1 lemon stem, smashed
- 1 inch chunk of ginger, chopped
- 2-3 bird’s eye Thai chillies, cut
- 4 cups of vegetable broth
- 1 tablespoon of fish sauce
- 1 tablespoon of soy sauce
- Juice of 3 limes
- 1 teaspoon of sugar
- 1 cup sliced zucchini
- 1 red pepper, sliced
- Fresh cilantro for garnish
- Lime wedges, to serve
- Salt and black pepper
- Coconut milk
Directions:
- Heat the vegetable oil in a large pot over medium heat. Add the chopped onion, garlic, ginger, and smashed lemon grass. Sauté for about 3 minutes until you smell the wonderful aroma and the onion softens.
- Stir in the coconut milk, vegetable broth, fish sauce, soy sauce, lime juice, and sugar. Let it simmer for 10 minutes so the flavors can blend beautifully.
- Add the sliced zucchini and red pepper to the pot. Cook for 5-7 minutes until the vegetables are tender but still bright in color.
- Gently add the fish pieces to the soup and slow cook for another 5-7 minutes, or until the fish is flaky and cooked through.
- Taste the soup and adjust the seasoning with salt and pepper as needed. Garnish with fresh cilantro and serve with lime wedges for that extra zing!
How to Serve Lemon Fish Soup
Serve the soup hot in bowls, making sure to add plenty of fresh cilantro on top and lime wedges on the side. This soup is great on its own or paired with some rice or crusty bread.
How to Store Lemon Fish Soup
If you have leftovers, let the soup cool down, then store it in an airtight container in the fridge. It should be good for about 2-3 days. You can also freeze it for a month, but it’s best to add the fish fresh when you reheat it.
Tips to Make Lemon Fish Soup
- If you like it spicier, feel free to add more bird’s eye chillies.
- You can use any white fish you like; cod and halibut work really well.
- Don’t skip the lime wedges; they make a big difference in flavor!
Variation
You can easily switch up the veggies, adding items like mushrooms or spinach if you prefer. Also, you can replace the fish with shrimp for a different twist.
FAQs
1. Can I make this soup ahead of time?
Yes, you can prepare it in advance and reheat it. Just add the fish right before serving to keep it fresh.
2. What’s the best fish to use for this soup?
Any firm whitefish works great, but cod or halibut are the best choices.
3. Is this soup spicy?
Yes, it has a nice kick from the bird’s eye chillies! You can adjust the amount based on your spice preference.
Enjoy your cooking and this lovely bowl of Lemon Fish Soup (Spicy)!