Spiced Fish Soup with Lemongrass and Burmese Herbs
A fragrant, light Burmese-style fish soup simmered with lemongrass, turmeric, and fresh herbs for a soothing meal. This Asian-inspired seafood recipe, ready in about 40 minutes, pairs fresh turmeric root, grated, garlic cloves, minced, shallots, thinly sliced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 lb white fish fillets (such as tilapia or cod), cut into chunks
- 2 stalks lemongrass stalks, smashed and cut into 3-inch pieces
- 1 tbsp fresh turmeric root, grated
- 3 cloves garlic cloves, minced
- 2 medium shallots, thinly sliced
- 2 tbsp fish sauce
- 2 tbsp lime juice
- 4 cups water
- 1/4 cup fresh cilantro leaves
- 1 small fresh green chili, sliced
- 2 tbsp vegetable oil
- to taste salt
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 tbsp vegetable oil in a large pot over medium heat. Add 2 smashed and cut lemongrass stalks and 2 medium thinly sliced shallots, sautéing for 5 minutes until fragrant and slightly softened.
- Step 2: Stir in 3 minced garlic cloves and 1 tbsp grated fresh turmeric root, cooking for 1 minute until aromatic.
- Step 3: Pour in 4 cups water and bring to a boil. Reduce heat and simmer for 10 minutes to infuse the broth.
- Step 4: Add 1 lb white fish fillets cut into chunks, cooking gently for 5-7 minutes until the fish is opaque and cooked through.
- Step 5: Season the soup with 2 tbsp fish sauce and 2 tbsp lime juice. Add salt to taste.
- Step 6: Remove lemongrass pieces before serving. Ladle soup into bowls and garnish with 1/4 cup fresh cilantro leaves and 1 small sliced green chili for a fresh, spicy finish.
Frequently asked questions
How long does Spiced Fish Soup with Lemongrass and Burmese Herbs take to make?
Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Spiced Fish Soup with Lemongrass and Burmese Herbs?
Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.
Can I substitute ingredients in Spiced Fish Soup with Lemongrass and Burmese Herbs?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Spiced Fish Soup with Lemongrass and Burmese Herbs for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Spiced Fish Soup with Lemongrass and Burmese Herbs?
Asian seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
