Spicy Lemongrass Fish Soup is a heartwarming, aromatic dish that’s a staple in Southeast Asian cuisine. This soup is a harmonious blend of bold spices, citrusy lemongrass, and tender fish, creating a burst of flavors in every spoonful. Perfect for a chilly day or whenever you crave something light yet flavorful, this dish is both comforting and invigorating. Whether you are new to cooking or an experienced chef, this recipe promises to bring the authentic taste of Southeast Asia to your table.
Ingredients
For the Soup Base:
- 2 stalks lemongrass (trimmed, bruised, and cut into 3-inch pieces)
- 4 cups chicken stock or fish stock
- 2 kaffir lime leaves (torn into pieces)
- 2-3 Thai bird’s eye chilies (adjust according to heat preference, sliced)
- 1 medium onion (sliced)
- 4 cloves garlic (minced)
- 1-inch piece of ginger or galangal (sliced)
- 1 medium tomato (chopped)
- 2 tablespoons fish sauce
- 1 teaspoon sugar
- Juice of 1 lime
- Salt to taste
For the Fish and Vegetables:
- 300 grams white fish fillet (snapper, cod, or tilapia; cut into chunks)
- 1 cup mushrooms (optional, halved or sliced)
- 1 small carrot (sliced thinly)
- 1 cup baby spinach or bok choy (optional)
- Fresh cilantro and green onions (for garnish)
Preparation
Step 1: Prepare the Lemongrass and Aromatics
- Trim the tough ends of the lemongrass stalks, then bruise them lightly with the back of a knife to release their aroma. Cut into 3-inch pieces.
- Slice the garlic, ginger (or galangal), and chilies. Tear the kaffir lime leaves to help release their oils.
Step 2: Build the Broth
- In a large pot, heat the chicken or fish stock over medium heat. Add lemongrass, kaffir lime leaves, ginger, garlic, onion, and chilies.
- Bring the mixture to a gentle boil, then reduce the heat and simmer for 10–15 minutes to infuse the flavors.
Step 3: Add Vegetables
- Toss in the mushrooms, carrots, and tomato. Let them cook for about 5–7 minutes until the vegetables soften.
Step 4: Cook the Fish
- Gently add the fish chunks into the simmering soup. Reduce the heat to low and let the fish cook through for about 5 minutes, ensuring it doesn’t break apart.
Step 5: Final Seasoning
- Stir in fish sauce, sugar, and lime juice. Adjust seasoning with salt or more lime juice if needed.
- Add the baby spinach or bok choy in the final minute of cooking, allowing it to wilt slightly.
Step 6: Garnish and Serve
- Ladle the soup into bowls and top with fresh cilantro and sliced green onions. Serve hot alongside steamed jasmine rice or crusty bread for a complete meal.
Variations
- Protein Swap: Replace fish with shrimp, squid, or even tofu for a vegetarian version.
- Coconut Twist: Add 1 cup of coconut milk for a creamier, richer soup.
- Milder Option: Reduce or omit the bird’s eye chilies if you prefer a less spicy broth.
- Vegetable-Packed: Add zucchini, bell peppers, or bean sprouts to increase the veggie content.
Cooking Notes
- Use fresh ingredients for the best flavors. Frozen fish can be used, but ensure it’s thoroughly thawed and pat-dried before cooking.
- Do not overcook the fish, as it can become tough or fall apart.
- If kaffir lime leaves are unavailable, substitute with extra lime juice and a bit of lime zest.
Serving Suggestions
- Serve this soup as a starter to a multi-course meal featuring other Asian-inspired dishes.
- Pair it with steamed rice, sticky rice, or a side of stir-fried vegetables for a wholesome meal.
- A side of crispy spring rolls or shrimp crackers complements this soup beautifully.
Tips
- Always bruise the lemongrass to maximize its flavor.
- To make the soup clearer, strain the broth before adding vegetables and fish.
- For a more intense flavor, simmer the aromatics for a longer time before adding other ingredients.
- If making in advance, add the fish just before serving to avoid overcooking.
Prep Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes
Nutritional Information (per serving)
- Calories: ~180
- Protein: ~20g
- Sodium: ~750mg
- Carbohydrates: ~12g
- Fat: ~3g
FAQs
Q1: Can I use frozen fish for this recipe?
Yes, frozen fish works well, but be sure to thaw and pat it dry before cooking to avoid excess water diluting the soup.
Q2: Is it possible to make this soup vegetarian?
Absolutely! Replace the chicken stock with vegetable stock and swap fish with tofu or hearty vegetables like zucchini or sweet potatoes.
Q3: How do I store leftovers?
Store the soup in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat to avoid overcooking the fish.
Q4: Can I make this soup spicier?
To increase the heat, add more bird’s eye chilies or a pinch of chili powder. Alternatively, serve with chili oil on the side.
Conclusion
Spicy Lemongrass Fish Soup is a delightful blend of flavors that transports you straight to the heart of Southeast Asia. Its balance of spice, tang, and umami makes it an irresistible dish for any occasion. With simple ingredients and straightforward steps, this recipe is perfect for those looking to explore new culinary horizons. Serve it to impress guests or enjoy it as a comforting bowl on a quiet evening—it’s a dish that never fails to satisfy.
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Spicy Lemongrass Fish Soup: A Flavorful Delight
- Total Time: 40 minutes
Ingredients
Ingredients
For the Soup Base:
- 2 stalks lemongrass (trimmed, bruised, and cut into 3-inch pieces)
- 4 cups chicken stock or fish stock
- 2 kaffir lime leaves (torn into pieces)
- 2–3 Thai bird’s eye chilies (adjust according to heat preference, sliced)
- 1 medium onion (sliced)
- 4 cloves garlic (minced)
- 1-inch piece of ginger or galangal (sliced)
- 1 medium tomato (chopped)
- 2 tablespoons fish sauce
- 1 teaspoon sugar
- Juice of 1 lime
- Salt to taste
For the Fish and Vegetables:
- 300 grams white fish fillet (snapper, cod, or tilapia; cut into chunks)
- 1 cup mushrooms (optional, halved or sliced)
- 1 small carrot (sliced thinly)
- 1 cup baby spinach or bok choy (optional)
- Fresh cilantro and green onions (for garnish)
Instructions
Preparation
Step 1: Prepare the Lemongrass and Aromatics
- Trim the tough ends of the lemongrass stalks, then bruise them lightly with the back of a knife to release their aroma. Cut into 3-inch pieces.
- Slice the garlic, ginger (or galangal), and chilies. Tear the kaffir lime leaves to help release their oils.
Step 2: Build the Broth
- In a large pot, heat the chicken or fish stock over medium heat. Add lemongrass, kaffir lime leaves, ginger, garlic, onion, and chilies.
- Bring the mixture to a gentle boil, then reduce the heat and simmer for 10–15 minutes to infuse the flavors.
Step 3: Add Vegetables
- Toss in the mushrooms, carrots, and tomato. Let them cook for about 5–7 minutes until the vegetables soften.
Step 4: Cook the Fish
- Gently add the fish chunks into the simmering soup. Reduce the heat to low and let the fish cook through for about 5 minutes, ensuring it doesn’t break apart.
Step 5: Final Seasoning
- Stir in fish sauce, sugar, and lime juice. Adjust seasoning with salt or more lime juice if needed.
- Add the baby spinach or bok choy in the final minute of cooking, allowing it to wilt slightly.
Step 6: Garnish and Serve
- Ladle the soup into bowls and top with fresh cilantro and sliced green onions. Serve hot alongside steamed jasmine rice or crusty bread for a complete meal.
Notes
Cooking Notes
- Use fresh ingredients for the best flavors. Frozen fish can be used, but ensure it’s thoroughly thawed and pat-dried before cooking.
- Do not overcook the fish, as it can become tough or fall apart.
- If kaffir lime leaves are unavailable, substitute with extra lime juice and a bit of lime zest.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: ~180
- Sodium: ~750mg
- Fat: ~3g
- Carbohydrates: ~12g
- Protein: ~20g