Ginger Lemon Coriander Fish Soup
Warm up your soul with a bowl of Ginger Lemon Coriander Fish Soup—a hearty, aromatic dish that perfectly balances zesty citrus, fragrant herbs, and tender white fish. This nutrient-packed soup features a flavorful broth made from low-sodium fish stock, infused with fresh ginger, garlic, and a splash of lemon juice for a tangy twist. Vibrant vegetables like carrots, celery, and spring onions add texture and nutrition, while fresh coriander leaves deliver a pop of herbal freshness. For added richness, opt for creamy coconut milk, or keep it light and refreshing without. This quick and easy recipe takes just 40 minutes to prepare and serves as a wholesome lunch or dinner, paired beautifully with crusty bread or a bowl of steamed rice. Perfect for lovers of healthy, comforting fish soups, this recipe is a must-try for bright, feel-good flavors in every spoonful!
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Recipe Information
Ingredients
- 400 grams white fish fillets (such as cod or tilapia), skinless and boneless
- 1 tablespoon fresh ginger, grated
- 2 cloves garlic, minced
- 4 cups low-sodium fish stock (or chicken stock)
- 1 large carrot, thinly sliced
- 1 medium celery stalk, sliced
- 2 stalks spring onions (scallions), chopped
- 0.5 cup fresh coriander leaves, roughly chopped
- 2 medium lemons, juiced
- 1 teaspoon lemon zest
- 0.5 cup coconut milk (optional, for a creamier version)
- 1 tablespoon olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper, freshly ground
- 0.25 teaspoon chili flakes (optional, for heat)
Instructions
Rinse the fish fillets under cold water, pat them dry with a paper towel, and cut them into bite-sized pieces. Set aside.
Heat the olive oil in a large pot over medium heat. Add the grated ginger and minced garlic. Sauté for 1–2 minutes until fragrant.
Add the sliced carrot and celery to the pot. Cook for 3–4 minutes, stirring occasionally, until the vegetables begin to soften.
Pour in the fish stock, increase the heat to high, and bring to a gentle boil.
Reduce the heat to a simmer and add the fish pieces to the pot. Let the fish cook for 5–7 minutes, or until it turns opaque and easily flakes with a fork.
If using coconut milk, stir it into the soup at this point for a creamier consistency.
Add the lemon juice, lemon zest, chopped spring onions, and half of the fresh coriander. Stir well and cook for another 3 minutes.
Season the soup with salt, black pepper, and optional chili flakes to taste. Adjust the seasoning as needed.
Remove the pot from heat and ladle the soup into bowls.
Garnish each bowl with the remaining fresh coriander and serve immediately. Optionally, serve with crusty bread or steamed rice on the side.
Nutrition Facts
Calories |
225 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.3 g | 16% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 55 mg | 18% | |
| Sodium | 713 mg | 31% | |
| Total Carbohydrate | 8.3 g | 3% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 3.5 g | ||
| Protein | 23.2 g | 46% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 55 mg | 4% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 571 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
