Description
This Coconut Lime Fish Soup is a flavorful and comforting dish with a Southeast Asian twist. The combination of coconut milk, lime, and fresh fish creates a light yet satisfying soup that is perfect for any occasion.
Ingredients
Scale
For the Soup:
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon red curry paste (optional for heat)
- 3 cups fish or vegetable broth
- 1 (13.5 oz) can full-fat coconut milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon fish sauce
- juice and zest of 1 lime
- 1 pound white fish fillets, such as cod or tilapia, cut into chunks
- 1 cup cherry tomatoes, halved
- 1/2 cup sliced red bell pepper
- 1/4 cup chopped cilantro
- lime wedges, for serving
Instructions
- In a large pot, heat olive oil over medium heat. Add the diced onion and cook for 3–4 minutes until softened.
- Stir in garlic, ginger, and red curry paste (if using) and cook for another minute until fragrant.
- Pour in the broth and coconut milk, then add salt, pepper, fish sauce, lime juice, and lime zest. Bring to a gentle simmer.
- Add the fish pieces, cherry tomatoes, and red bell pepper. Simmer for 6–8 minutes, until the fish is opaque and flakes easily.
- Taste and adjust seasoning as needed. Remove from heat and stir in fresh cilantro.
- Serve hot with lime wedges on the side.
Notes
- Serve over jasmine rice or rice noodles for a heartier meal.
- For extra heat, add sliced chili peppers or a dash of hot sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Southeast Asian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 5g
- Sodium: 560mg
- Fat: 20g
- Saturated Fat: 14g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 45mg
