Spicy Soup with Sichuan Peppercorns

Spicy Soup

Whether a soup person or not, you cannot say no to this extremely flavourful Spicy Soup with Sichuan Peppercorns.

Let me start this post with a small reveal. I am not a huge soup fan. However, my half a decade in Hong Kong has definitely gotten me to change a little bit. Now we do soups at home once in a while, but me being me, I absolutely need to put an Indian twist to it. For example, this one-pot yumminess was seasoned generously with garlic, tomatoes, and lots of fresh coriander. Along with this, I simmered basa fillets, bok choy, and black chickpeas in stock for a good 40 minutes. Vegetarians could swap fish with tofu or cauliflower and it would just taste as good. I always have you covered!

The kids ate it with a side of plain sticky rice and the adults as is. Perfect light weekday dinner before we binged endlessly through the weekend. And I cannot recommend this spicy soup enough for cold and flu days. The pepper is just so amazing to help clear the phlegm. You could use any white fish and it would taste as good. Here is the recipe for you to try.

Spicy Soup

Fish Soup with Sichuan Peppercorns


  • Basa (or any white fish) fillet cut into desired size-200 gm
  • Garlic, chopped fine- 4-6 pods
  • Tomatoes, medium sized, cubed- 2
  • Coriander leaves, chopped fine-4 tablespoons
  • Chinese greens of your choice (Bok Choy works best in soups), cleaned-6-8 stocks
  • Sichuan Peppercorns- 2 teaspoons or as per taste
  • Black pepper-1/4 teaspoon
  • Salt-1.5 teaspoon or to taste
  • Water-2 cups
  • Oil-1 teaspoon


  1. Marinate the fillets with ½ teaspoon Sichuan peppercorns and ½ teaspoon salt for 45 minutes. For best results rub the peppercorns on the fillets. You can skip this step if the kids cannot handle the heat
  2. Heat a deep heavy bottomed pan and add 1-teaspoon oil. Once the oil is hot, add chopped garlic and black pepper, stir for a minute, making sure it doesn’t get burnt, then add tomato
  3. Mix well for a minute, then add the marinated fish fillets, chopped coriander,1 teaspoon Sichuan peppercorns
  4. Stir in the water and bring the mixture to a boil on high heat
  5. Reduce the flame to low, cover and let it simmer for at least thirty minute
  6. In the last five minutes, add bok choy or greens of your choice, cover and simmer for another 5 minutes
  7. Add salt, mix and serve hot garnished with crushed pepper corns


Calories (per serving)- 120 Nutrition- Protein, Fiber, Vitamin A, K, B6, C, Potassium, Calcium, Iron, Manganese, Phosphorous It does wonders for your-Muscles/Hair/Immunity/Anemia/Bones/Gut This is “My 8pm/3pm Meal



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