Description
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
Units
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
- 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.
- 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.
- 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.
- 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.
- Adjust Seasoning:
- Taste the soup and adjust the seasoning with additional salt, pepper, or lime juice as needed.
- 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.