Best 6 Fish And Vegetable Soup With Lime Ginger And Cilantro Recipes
Indulge in a culinary journey with our Fish and Vegetable Soup, a symphony of flavors that will tantalize your taste buds. This tantalizing soup is a harmonious blend of fresh fish, an array of vibrant vegetables, and an aromatic broth infused with the zest of lime, the warmth of ginger, and the refreshing touch of cilantro. Prepared with a choice of salmon, cod, or tilapia, this versatile recipe caters to your seafood preferences. Dive into the goodness of carrots, celery, and bell peppers, adding a delightful crunch and vibrant color to each spoonful. Relish the subtle sweetness of corn and the earthy notes of mushrooms, perfectly complemented by the zesty tang of tomatoes. As you savor this exceptional soup, let the aromatic trifecta of lime, ginger, and cilantro transport you to a realm of culinary bliss.
Check out the recipes below so you can choose the best recipe for yourself!
FISH AND VEGETABLE SOUP
Looking for a hearty dinner? Then check out this tasty fish and veggie soup made using Progresso® chicken broth, frozen vegetables.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 4
Number Of Ingredients 12
Steps:
- In 3-quart saucepan or Dutch oven, melt butter over medium heat. Add onion and garlic; cook and stir 2 to 3 minutes or just until garlic begins to brown.
- Stir in all remaining ingredients except fish. Heat to boiling. Reduce heat; cover and simmer 8 minutes.
- Add fish; cook uncovered 5 to 7 minutes, stirring occasionally, until fish flakes easily with fork and vegetables are tender.
Nutrition Facts : Calories 190, Carbohydrate 11 g, Cholesterol 70 mg, Fat 1/2, Fiber 2 g, Protein 25 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 1170 mg, Sugar 4 g, TransFat 0 g
FISH AND VEGETABLE SOUP WITH LIME, GINGER, AND CILANTRO
Steps:
- Grind first 4 ingredients in processor to coarse paste, stopping occasionally to scrape sides.
- Heat oil in large pot over medium heat. Add paste; sauté until aromatic, about 2 minutes. Add stock, 2 cups water, 4 tablespoons lime juice, lemongrass, and star anise; bring to boil. Reduce heat; cover and simmer 10 minutes. Remove star anise. Add carrots and next 4 ingredients; simmer 2 minutes. Add fish; cook until just opaque, stirring gently, about 3 minutes. Mix in cilantro and 2 tablespoons lime juice. Season with salt and pepper.
- *Available at Asian markets and in the spice section of some supermarkets.
CHICKEN VEGETABLE SOUP WITH LIME AND CILANTRO
Provided by Patrick Corrigan
Categories Soup/Stew Chicken Citrus Poultry Vegetable Simmer Bon Appétit Santa Monica California
Yield Makes 6 Main-course servings
Number Of Ingredients 9
Steps:
- Place chicken, broth, potatoes, carrots and coriander in large pot and bring to boil. Reduce heat to medium-low and simmer until chicken and vegetables are tender, stirring occasionally, about 40 minutes. Add hominy, green onions, cilantro and lime juice and simmer 5 minutes to blend flavors. Season soup to taste with salt and pepper.
THAI-INSPIRED CHICKEN MEATBALL SOUP
This stellar soup is reviving and cozy, made in one pot, and ready in 30 minutes. It starts with ginger-scented chicken-cilantro meatballs that are browned, then simmered in a fragrant coconut milk broth that's inspired by tom kha gai, a Thai chicken-coconut soup seasoned with lemongrass, galangal, makrut lime leaves and chile. A heap of spinach is added for color and flavor, and a squeeze of lime adds brightness and punch. The soup is brothy, so serve it over rice or another grain to make it a full meal.
Provided by Ali Slagle
Categories dinner, lunch, weekday, poultry, soups and stews, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Using the small holes of a box grater, or a Microplane, grate the ginger, garlic and jalapeño (or finely chop them by hand). Transfer half to a large bowl and set the rest aside. To the large bowl, add the chicken, finely chopped cilantro, 2 tablespoons fish sauce and 1 teaspoon salt. Use your hands or a fork to fully combine but do not overmix.
- Use your hands or an ice cream scoop to form 2-inch meatballs (about 2 ounces each). In a large Dutch oven or pot, heat the oil over medium-high heat. Working in batches, add the meatballs in a single layer and cook, flipping halfway through, until golden brown on two sides, 5 to 8 minutes. Transfer to a plate and repeat, adding oil as needed.
- Once all the meatballs are browned and out of the pot, if the oil is burned, wipe it out and add a bit more to the pot. Reduce the heat to medium, add the reserved ginger mixture and sauté until fragrant, about 1 minute. Add the chicken broth, coconut milk, sugar and the remaining 1 tablespoon fish sauce, and bring to a simmer. Add the meatballs and any juices from the plate, and simmer until the flavors come together and the meatballs are cooked through, 5 to 8 minutes.
- Remove from heat, and stir in the spinach and lime juice. Divide rice among bowls, then top with meatballs, broth and cilantro. Serve with lime wedges.
LIME AND GINGER FISH FILLETS
My favourite flavours combine to make this succulent and healthy fish dish. Perfect for BBQs when you want something other than steak and sausages.
Provided by dale7793
Categories Lunch/Snacks
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Combine the oil, ginger, spring onions, garlic, sugar, vinegar, fish sauce, lime rind and juice in a small bowl and mix well.
- Place fish fillets in a single layer in a large shallow dish.
- Pour the ginger mixture over the fish.
- Cover and marinate in fridge for 1 hour.
- Place each fish fillet onto a piece of lightly oiled foil.
- Top each one with some of the ginger mixture from the dish and some lime leaves.
- Fold in the edges of the foil and enclose fish well.
- Cook the packets on a grill or BBQ for about 15 minutes or until cooked through (cooking time will depend on the heat of your grill and thickness of fish).
- Open the top of each packet and sprinkle with herbs and garnish with a lime wedge.
- Goes well with stir-fried Asian vegetables and rice.
CILANTRO-LIME SOUP
Steps:
- Heat oil in heavy large saucepan over medium-high heat. Add onion and garlic; sauté until slightly softened, about 3 minutes. Add chili powder; stir 1 minute. Add chicken; stir 2 minutes. Add broth, corn, tomatoes and 1/2 bunch cilantro sprigs to saucepan; bring to boil. Reduce heat and simmer until chicken is cooked through, about 10 minutes. Discard cilantro sprigs. (Can be made 1 day ahead. Chill. Bring to simmer before continuing.)
- Add chopped cilantro and lime juice to soup. Season with salt and pepper. Garnish with sour cream.
Tips:
- Fresh seafood is recommended, but frozen fish can be used if it is thawed and drained properly. - If using frozen fish, thaw it in the refrigerator overnight or under cold water for 30 minutes. - Pat fish dry before cooking to prevent splattering. - For the best flavor, use a variety of vegetables in your soup. - Vegetables are more likely to retain their nutrients if they are cooked quickly. - Use a bouillon cube or low-sodium broth to add flavor to your soup. - Simmer your soup for at least 15 minutes to allow the flavors to meld. - Season your soup to taste with salt, pepper, and any other desired seasonings. - Serve your soup hot, garnished with fresh cilantro, scallions, and lime wedges.Conclusion:
This fish and vegetable soup is a healthy and delicious meal that is perfect for a light lunch or dinner. The combination of fish, vegetables, and herbs creates a flavorful and satisfying broth. This soup is also packed with nutrients, thanks to the vegetables and fish. The ginger and lime add a refreshing touch to the soup, while the cilantro adds a pop of flavor. This soup is easy to make and can be tailored to your own personal preferences. Whether you like your soup mild or spicy, this recipe can be adjusted to suit your taste. So next time you're looking for a healthy and delicious meal, give this fish and vegetable soup a try.
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