A vibrant and refreshing soup that brings the tropical flavors of coconut and lime to the table. Packed with tender white fish, aromatic herbs, and creamy coconut milk, this dish is light, satisfying, and perfect for any occasion.
Ingredients
For the Soup:
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1-inch piece of ginger, grated
- 1 bell pepper (red or yellow), diced
- 1 can (400 ml) coconut milk
- 3 cups fish or vegetable broth
- 1 tablespoon fish sauce (optional, for depth)
- 1 pound (450 g) white fish fillets (such as cod, tilapia, or snapper), cut into bite-sized pieces
- Juice and zest of 1 lime
- Salt and pepper, to taste
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
Instructions
1. Prepare the Soup Base:
Sauté Aromatics:
- Heat olive oil in a large pot over medium heat.
- Add the diced onion and sauté for about 4-5 minutes until translucent.
- Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.
Add Vegetables:
- Add the diced bell pepper and sauté for another 2-3 minutes, until slightly softened.
2. Build the Broth:
Incorporate Coconut Milk and Broth:
- Pour in the coconut milk and fish or vegetable broth, stirring to combine.
- Bring the mixture to a gentle simmer.
Season the Soup:
- Add the fish sauce (if using), lime juice, and lime zest.
- Season with salt and pepper to taste.
- Allow the soup to simmer for about 5 minutes to let the flavors meld.
3. Cook the Fish:
- Gently add the fish pieces to the pot, ensuring they are fully submerged in the broth.
- Cook for 5-7 minutes, or until the fish is tender and flakes easily with a fork.
4. Serve and Garnish:
Ladle and Garnish:
- Ladle the soup into bowls and garnish generously with freshly chopped cilantro.
- Serve with lime wedges on the side for an extra zing.
Tips and Variations
Customize with Vegetables: Add spinach, snap peas, or mushrooms for extra flavor and nutrition.
Spice it Up: For a spicy kick, include sliced red chili or a dash of chili paste when cooking the aromatics.
Serve with Sides: Pair with steamed rice, quinoa, or crusty bread to make it a complete meal.
Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop to maintain the fish’s tender texture.
Why You’ll Love This Soup
This Coconut Lime Fish Soup is the perfect balance of creamy, tangy, and savory flavors. The richness of the coconut milk complements the brightness of lime, while the tender white fish adds heartiness. Whether you’re looking for a comforting dinner or a light lunch, this soup is sure to please every palate.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes