Coriander, Basil, Turmeric and Fish Head Soup

Why people make this soup

The combination of coriander with sweet basil and fresh turmeric produces a wonderfully aromatic broth that stimulates appetite and, according to traditional food therapy, promotes blood circulation, fights inflammation and helps prevent cognitive decline.

Each ingredient brings a specific quality: coriander is rich in anthocyanins and antioxidants that help repair cells and slow ageing; sweet basil is associated with anti-inflammatory effects and headache relief; turmeric (huang jiang) contains curcumin, widely studied for its anti-inflammatory properties, and is traditionally used in Chinese medicine to move qi and ease stiffness in the shoulders and neck; bighead carp head warms the stomach, tonifies qi, clears dizziness and nourishes the brain.

Method

1. Remove the roots from the coriander, rinse and cut into sections.
2. Strip the basil leaves from the stems; rinse.
3. Rinse and slice the fresh turmeric.
4. Clean and rinse the carp head. Heat a little oil in a pan and fry the fish head until lightly golden on both sides.
5. Transfer to a pot with 1.5 L of boiling water; add the turmeric slices.
6. Simmer on medium heat for 15 minutes.
7. Add the coriander and basil; simmer for a further 5 minutes.
8. Serve immediately with the soup ingredients.

Nourilo’s Tips

The sweet basil used here is the rounder-leafed variety; pointed-leaved varieties such as Vietnamese basil or holy basil (jiu ceng ta / jin bu huan) have a slightly bitter edge. This soup has a rich, fragrant taste that stimulates appetite. Two important cautions: because basil is rich in vitamin K, people on blood-thinning medication should not eat large amounts; and because turmeric strongly moves qi and blood, pregnant women should avoid this soup.