Spicy lemon fish soup

Comfort food exists in many forms across various cultures, serving as a warm embrace during cold nights, a remedy for a long day, or simply a way to revive cherished memories. It brings people together, inviting them to share a meal that nourishes not just the body but also the soul. Among the myriad of comforting dishes, the Spicy Lemon Fish Soup stands out as not only a delight for the palate but also a vibrant, healthy option that encapsulates freshness with a spicy kick. This dish harmoniously blends the essence of the ocean with the zestiness of citrus, creating an invigorating experience that awakens the senses.

Warm up with a bowl of Spicy Lemon Fish Soup, a comforting dish that combines the freshness of firm white fish with vibrant spices and zesty lemon. Perfect for a quick weeknight dinner, this recipe packs in nutrition with lean protein and plenty of veggies. Enjoy the creamy texture from coconut milk and let the spices awaken your taste buds. Dive into a culinary journey that nourishes your body and soul! #SpicyLemonFishSoup #ComfortFood #HealthyRecipe #QuickMeals #Foodie #SeafoodSoup

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Ingredients

1 lb firm white fish fillets (such as cod or tilapia), cut into bite-sized pieces

1 tablespoon olive oil

1 medium onion, finely chopped

3 cloves garlic, minced

1 tablespoon fresh ginger, grated

2-3 green chilies, sliced (adjust for spice level)

4 cups fish stock or vegetable broth

1 cup coconut milk

Juice of 2 lemons

1 tablespoon fish sauce

1 tablespoon soy sauce

1 cup cherry tomatoes, halved

1 cup spinach or kale, chopped

Salt and pepper to taste

Fresh cilantro for garnish

Lemon wedges for serving

Instructions

In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

Stir in the minced garlic, grated ginger, and sliced green chilies. Cook for another 2-3 minutes until fragrant.

Pour in the fish stock (or vegetable broth) and bring to a simmer.

Add the cherry tomatoes and cook for about 5 minutes until they start to soften.

Reduce the heat and stir in the coconut milk, lemon juice, fish sauce, and soy sauce. Let it simmer for an additional 5 minutes.

Gently add the fish pieces to the pot, cooking for about 5-7 minutes until the fish is cooked through and flakes easily.

Stir in the chopped spinach or kale and cook until wilted. Season with salt and pepper to taste.

Serve hot, garnished with fresh cilantro and lemon wedges on the side.

Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4