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Coconut Lime Fish Soup

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Coconut Lime Fish Soup is a vibrant and aromatic dish that combines tender white fish with creamy coconut milk and zesty lime, offering a delightful fusion of flavors inspired by Southeast Asian cuisine.

Ingredients

Scale
  • 1 pound (450g) white fish fillets (such as cod, snapper, or halibut), cut into bite-sized pieces
  • 1 tablespoon vegetable oil
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1-inch piece fresh ginger, minced
  • 1 red bell pepper, thinly sliced
  • 1 can (14 oz/400ml) coconut milk
  • 2 cups (480ml) fish stock or chicken broth
  • 2 tablespoons fish sauce
  • Zest and juice of 2 limes
  • 1 teaspoon sugar
  • 1–2 red chilies, sliced (optional, for heat)
  • 1 cup cherry tomatoes, halved
  • Fresh cilantro and basil, chopped (for garnish)
  • Salt and freshly ground black pepper, to taste

Instructions

 

  1. Sauté Aromatics:
    • Heat the vegetable oil in a large pot over medium heat.
    • Add the chopped onion and cook until softened, about 3–4 minutes.
    • Stir in the minced garlic, ginger, and sliced red chilies (if using). Sauté for an additional 2 minutes until fragrant.
  2. Build the Soup Base:
    • Pour in the coconut milk and fish stock, stirring to combine.
    • Add the fish sauce, lime zest, lime juice, and sugar. Bring the mixture to a gentle simmer.
  3. Add Vegetables:
    • Stir in the sliced red bell pepper and halved cherry tomatoes.
    • Cook for about 5–7 minutes until the vegetables are slightly tender but still vibrant.
  4. Cook the Fish:
    • Gently add the fish pieces to the soup.
    • Simmer for about 5–7 minutes, or until the fish is cooked through and flakes easily with a fork. Be careful not to overcook the fish.
  5. Adjust Seasoning:
    • Taste the soup and adjust the seasoning with additional salt, pepper, or lime juice as needed.
  6. Serve:
    • Ladle the soup into bowls.
    • Garnish with freshly chopped cilantro and basil.
    • Serve with lime wedges on the side for an extra burst of freshness.

Notes

  • Variations: For added depth of flavor, consider adding a tablespoon of red curry paste during the sautéing of aromatics. You can also include additional vegetables like spinach or kale for extra nutrients.
  • Storage: Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop over low heat to prevent the fish from becoming tough.
  • Serving Suggestions: This soup pairs well with steamed jasmine rice or crusty bread to soak up the flavorful broth.

Find it online: https://recipe.ukfinda.com/coconut-lime-fish-soup/