Spicy Lemongrass Fish Soup
This Spicy Lemongrass Fish Soup is bright, fragrant, and deeply comforting. Tender pieces of white fish simmer in a broth infused with lemongrass, ginger, garlic, and chilies, then enriched with creamy coconut milk and finished with fresh lime juice. It’s the kind of soup that feels light yet satisfying, with layers of flavor in every spoonful.
The combination of citrusy lemongrass, gentle heat from red chilies, and the richness of coconut milk creates a balanced broth that pairs beautifully with delicate white fish and fresh vegetables. Serve it as a starter or a main with steamed rice on the side.
Prep Time: 20 minutes
Cook Time: 20–25 minutes
Total Time: 40–45 minutes
Servings: 4
Ingredients
Protein
1 lb (450 g) white fish fillets (such as cod or halibut), cut into bite-sized pieces
Aromatics
1 tablespoon vegetable oil
2 lemongrass stalks, trimmed and bruised
1 medium onion, finely chopped
3 garlic cloves, minced
1 tablespoon fresh ginger, thinly sliced
1–2 red chilies, thinly sliced (adjust to taste)
Liquids & Seasoning
4 cups chicken or fish broth
1 can (13–14 oz) coconut milk
1–2 tablespoons fish sauce (to taste)
2 tablespoons fresh lime juice
Vegetables & Garnish
1 cup mushrooms, sliced
1 medium zucchini, sliced
¼ cup fresh cilantro, chopped
Lime wedges, for serving
Instructions
Prepare the fish. Pat fish pieces dry and lightly season with salt. Set aside.
Heat the oil. In a large pot over medium heat, add vegetable oil.
Sauté aromatics. Add chopped onion and cook until softened, about 3–4 minutes. Stir in garlic, ginger, and red chilies. Cook until fragrant, about 1 minute.
Add lemongrass. Bruise the stalks with the back of a knife to release flavor and add to the pot.
Pour in broth. Add chicken or fish broth and bring to a gentle boil. Reduce to a simmer and cook for 10 minutes to infuse flavors.
Add coconut milk. Stir in coconut milk and return to a gentle simmer.
Add vegetables. Add mushrooms and zucchini. Simmer for 5–7 minutes until tender but not mushy.
Cook the fish. Gently add fish pieces and simmer for 4–5 minutes, or until opaque and cooked through.
Season the soup. Stir in fish sauce and lime juice. Taste and adjust salt, lime, or heat as needed.
Serve. Remove lemongrass stalks before serving. Ladle into bowls and garnish with fresh cilantro and lime wedges.
Tips
Use firm white fish so it holds its shape in soup.
Don’t boil vigorously after adding fish to prevent overcooking.
Bruising lemongrass releases more aroma.
Slice vegetables evenly for consistent texture.
Add lime juice at the end to preserve brightness.
Taste before adding extra salt since fish sauce is salty.
For deeper heat, keep chili seeds intact.
Simmer broth gently for clarity and balance.
Remove lemongrass before serving for easier eating.
Let soup sit a few minutes before serving to deepen flavor.
Variations
Shrimp Version: Replace fish with peeled shrimp.
Thai-Inspired: Add kaffir lime leaves if available.
Extra Spicy: Stir in chili paste or sambal.
Vegetarian Option: Use tofu and vegetable broth.
Noodle Bowl: Add rice noodles for a heartier meal.
Tom Yum Style: Skip coconut milk for a clearer broth.
Leafy Greens: Add baby spinach or bok choy.
Curry Twist: Add a spoonful of red curry paste.
Tomato Addition: Add cherry tomatoes for slight sweetness.
Herb Boost: Add Thai basil for more aroma.
Q&A
Can I use frozen fish?
Yes, thaw completely and pat dry before cooking.
How long does it last in the fridge?
Up to 3 days in an airtight container.
Can I freeze it?
It can be frozen, though texture of fish may soften.
Is it very spicy?
Heat level depends on the amount of chilies used.
Can I use light coconut milk?
Yes, though the broth will be less rich.
What pairs well with this soup?
Steamed jasmine rice or crusty bread.
How do I avoid overcooked fish?
Add fish at the very end and simmer gently.
Can I make it dairy-free?
It already is dairy-free.
What if I don’t have lemongrass?
Add extra lime zest and ginger as a substitute.
Can I make it ahead?
Yes, but add fish fresh when reheating for best texture.
Nutrition
(Approximate per serving)
Calories: 320–360
Protein: 25–30g
Carbohydrates: 10–15g
Fat: 20–24g
Fiber: 2–3g
Sugar: 3–5g
Values vary depending on fish and coconut milk used.
Conclusion
Spicy Lemongrass Fish Soup brings together fresh herbs, citrus, gentle heat, and creamy coconut in a way that feels both vibrant and comforting. The tender fish absorbs the aromatic broth while mushrooms and zucchini add texture and depth.
It’s quick enough for a weeknight but flavorful enough to serve guests. Once you experience that balance of spicy, tangy, and creamy in one bowl, it’s a recipe you’ll want to make again and again.