A refreshing and flavorful soup combining the zest of lemon, the warmth of ginger, and the savory taste of fish.
Bring the water to a boil in a large pot.
Using filtered water can enhance the clarity and taste of the soup.
Slice the lemon and squeeze its juice into the pot, then add the slices.
Rolling the lemon before slicing helps release more juice.
Peel and slice the ginger and garlic, then add them to the pot.
Thin slices allow the flavors to infuse more effectively.
Julienne the carrot and scallions, then add them to the pot.
Cutting the vegetables evenly ensures they cook at the same rate.
Cut the fish into bite-sized pieces and add to the pot. Bring to a boil, then reduce to a simmer.
Adding the fish last prevents it from overcooking.
Add the fish sauce, soy sauce, and bouillon granules. Simmer for 30 minutes.
Taste the soup halfway through and adjust the seasoning if needed.
Serve the soup hot, garnished with fresh herbs if desired.
Serving the soup immediately ensures the flavors are at their peak.
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