Many Hong Kong Cuisine restaurants use 香茜 or 芫荽 in soup dishes. Please see the picture below.
Are 香茜 or 芫荽 the same species of plant?
What's the correct English translation? I'm hankering to buy it in the USA. Different Hong Kong waiters translate it differently, and coriander, cilantro, and/or parsley have all been postulated. But aren't coriander, cilantro, parsley different species?