Coconut Lime Fish Soup: A Flavorful Delight Recipe

Introduction

Coconut Lime Fish Soup is a vibrant and creamy dish that combines tender white fish with the fresh flavors of lime and coconut milk. This soup is both comforting and packed with nutritious ingredients, making it a perfect choice for a light yet satisfying meal.

Ingredients

• 1 pound white fish fillets (such as cod or tilapia), cut into bite-sized pieces
• 1 tablespoon olive oil
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1 tablespoon ginger, grated
• 1 red bell pepper, sliced
• 1 can (14 oz) coconut milk
• 2 cups fish or chicken broth
• 3 tablespoons lime juice
• 1 tablespoon fish sauce
• 1 teaspoon sugar
• Salt and pepper to taste
• 1/4 cup fresh cilantro, chopped
• Lime wedges for serving

Instructions

1. Step 1: Heat the olive oil in a large pot over medium heat. Add the onion and sauté until translucent.
2. Step 2: Stir in the garlic and ginger, cooking for another minute until fragrant.
3. Step 3: Add the red bell pepper and cook for an additional 3-4 minutes until softened.
4. Step 4: Pour in the coconut milk and broth, stirring to combine.
5. Step 5: Bring the mixture to a simmer before adding the lime juice, fish sauce, and sugar.
6. Step 6: Season the soup with salt and pepper to taste.
7. Step 7: Gently add the fish pieces to the soup. Simmer for 5-7 minutes until the fish is cooked through.
8. Step 8: Remove the pot from heat and stir in the fresh cilantro.
9. Step 9: Serve the soup hot, garnished with lime wedges.

Tips & Variations

• Use fresh, high-quality fish for the best flavor and texture. White fish like cod or tilapia works well, but salmon or shrimp are great alternatives.
• For a spicier kick, add Thai chili peppers or a spoonful of red curry paste while cooking.
• If you prefer a thicker soup, reduce the broth amount or simmer a few extra minutes to thicken.
• For a vegetarian version, replace the fish with tofu and use vegetable broth instead of fish or chicken broth.
• Stir the coconut milk well when adding to ensure a smooth and creamy soup.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove to avoid overcooking the fish and to maintain its tender texture. This soup is best enjoyed fresh but can be prepared a day ahead for convenience.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen fish for Coconut Lime Fish Soup?

Yes, you can use frozen fish. Be sure to thaw it properly in the refrigerator before cooking to ensure even cooking and maintain the best texture.

Is it possible to make this soup vegetarian?

Absolutely! Substitute the fish with tofu or mushrooms and use vegetable broth instead of fish or chicken broth for a delicious vegetarian version.

Coconut Lime Fish Soup: A Flavorful Delight Recipe

Print Recipe

★★★★★

4.7 from 63 reviews

Coconut Lime Fish Soup is a creamy, tangy, and flavorful soup featuring tender white fish, aromatic ginger and garlic, fresh lime juice, and rich coconut milk. This hearty yet healthy dish combines tropical flavors with fresh vegetables, creating a delightful meal perfect for any occasion.

• Author: Bella
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Fusion

Ingredients

Scale 1x2x3x

Fish and Broth

• 1 pound white fish fillets (such as cod or tilapia), cut into bite-sized pieces
• 2 cups fish or chicken broth

Vegetables and Aromatics

• 1 tablespoon olive oil
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1 tablespoon ginger, grated
• 1 red bell pepper, sliced
• 1/4 cup fresh cilantro, chopped

Liquids and Seasonings

• 1 can (14 oz) coconut milk
• 3 tablespoons lime juice
• 1 tablespoon fish sauce
• 1 teaspoon sugar
• Salt and pepper to taste
• Lime wedges for serving

Instructions

1. Sauté the aromatics: Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.
2. Add garlic and ginger: Stir in the minced garlic and grated ginger and cook for an additional minute until fragrant.
3. Cook the bell pepper: Add the sliced red bell pepper and cook for 3-4 minutes until it softens.
4. Add liquids: Pour in the coconut milk and fish or chicken broth, stirring well to combine all ingredients evenly.
5. Season the soup: Bring the mixture to a simmer, then add lime juice, fish sauce, and sugar. Season with salt and pepper according to your taste.
6. Cook the fish: Gently add the fish pieces into the simmering soup. Let it cook gently for 5-7 minutes, until the fish is opaque and cooked through.
7. Finish with cilantro: Remove the pot from heat and stir in the chopped fresh cilantro for added freshness.
8. Serve: Ladle the soup into bowls and garnish with lime wedges for an extra burst of citrus flavor. Serve hot.

Notes

• Use fresh white fish for the best texture and flavor; cod or tilapia work well.
• Adjust the soup’s spiciness by adding Thai chili peppers or red curry paste, if desired.
• For a thicker soup, reduce broth quantity or simmer longer to concentrate flavors.
• To make this vegetarian, substitute fish with tofu and use vegetable broth instead of fish or chicken broth.
• Properly thaw frozen fish in the refrigerator before cooking to preserve texture.
• The soup can be prepared ahead and gently reheated; avoid overcooking fish during reheating.

Keywords: Coconut lime fish soup, coconut milk soup, lime fish soup, tropical fish soup, healthy fish soup