We had this soup when Hcousins made it. It is much colder here than I can remember this time of the year and I thought to fight it with the warm soup. Measurements are not absolute. All depends on the taste that you want in your soup.
In The Mix
water - 6-7 cups
chicken bouillon cubes - 4 to 5
Better Than Bouillon paste - 3-4 heaped tsp. (I used this)
fish fillet - 1/2 to 1 lbs washed and cubed (any white fish will do. Tilapia is a good choice)fresh ground pepper - 2-3 tsp or to taste (this must be ground/crushed fresh)
lemon juice - from 1 lemon
fresh grated ginger - from a 2" piece or more
cilantro - 2-3 sprigs chopped lightly
Boil the water in a pot and add the bouillon cubes or paste. Stir together till well combined. Add fish pieces and boil 2-3 minutes. Check salt and add more bouillons/paste as needed for flavor. The salt comes from the bouillon so using reduced sodium version helps control the salt. Add the pepper and lemon juice. Boil once and add grated ginger. Add more ginger if you like as it can only help. Boil some more till you can smell the ginger and pepper in the air. Add more water or other ingredients as taste demands. Add cilantro leaves, boil once and remove from heat. Serve hot, sit down, relax and enjoy as the warmth fills the cold, tired body and brings it back to life. As you drink more of the soup you should feel the gingery and peppery comfort lingering.