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Chinese Parsley and Fish Soup Recipe

Chinese Parsley and Fish Soup Recipe

Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Course Easy Recipes, Side Dishes, Soups
Cuisine China
Servings 4
Calories 190 kcal


  • 1 lb white fish fillet, cut into 6 evensized pieces
  • 4 cups chicken stock
  • ½-inch fresh root ginger, peeled and thinly sliced
  • Salt to taste
  • Freshly ground black pepper to taste
  • Pinch monosodium glutamate (optional)
  • 2 green onions, finely chopped
  • ½ tsp arrowroot or cornstarch
  • 2 sprigs Chinese parsley, finely chopped
  • 18-20 thin cucumber slices


  • #Chinese parsley is just another name for cilantro, which is available in most good supermarkets.# Wash fish in cold water and gently simmer in chicken stock for 2-3 minutes. Remove the fish pieces carefully.
  • Add ginger, salt, pepper, monosodium glutamate and green onion, and simmer the stock for 2-3 minutes. Strain.
  • Dissolve arrowroot in 1 tbsp water or cold stock and add to the soup. Simmer for 2 minutes until the soup thickens.
  • Add fish pieces and bring back to the boil. Serve in soup bowls, sprinkled with chopped parsley and cucumber slices. #COOK’S TIP# Use your favorite white fish for this recipe.
Keyword Fish recipes, Soup recipes