Coconut Lime Fish Soup Recipe

Introduction

Coconut Lime Fish Soup is a vibrant, refreshing dish that blends creamy coconut milk with the zesty brightness of lime. This flavorful soup, inspired by Southeast Asian coastal cuisines, offers a nourishing meal that’s simple to prepare and sure to impress.

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 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, then add 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; white fish works well but salmon or shrimp can add a different twist.
• For a spicier version, add Thai chili peppers or a spoonful of red curry paste.
• Reduce broth or simmer longer if you prefer a thicker soup.
• Make it vegetarian by substituting fish with tofu and using vegetable broth.
• Stir coconut milk well into the broth for a smooth, creamy texture.

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, stirring occasionally until warmed through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen fish for Coconut Lime Fish Soup?

Yes, frozen fish can be used. Make sure to thaw it properly in the refrigerator before cooking to ensure even texture and doneness.

Is it possible to make this soup vegetarian?

Absolutely! Replace the fish with tofu or mushrooms and use vegetable broth instead of fish or chicken broth to make a vegetarian version.

Coconut Lime Fish Soup Recipe

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★★★★★

4.5 from 103 reviews

• Author: Matteo
• Total Time: 30 minutes
• Yield: 4 servings 1x

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Description

Coconut Lime Fish Soup is a vibrant and refreshing Southeast Asian-inspired dish that combines tender white fish fillets with creamy coconut milk and zesty lime juice. Enhanced by aromatic garlic, ginger, and fresh vegetables, this soup offers a nourishing and flavorful meal perfect for any season, balancing tangy, savory, and creamy notes in every bite.

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Ingredients

Scale 1x2x3x

Seafood

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

Vegetables and Aromatics

• 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 Condiments

• 1 tablespoon olive oil
• 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

Garnish

• Lime wedges for serving

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Instructions

1. Prepare aromatics: Heat the olive oil in a large pot over medium heat. Add the finely chopped onion and sauté until it becomes translucent, about 3-4 minutes, to build a flavorful base.
2. Add garlic and ginger: Stir in the minced garlic and grated ginger, cooking for another minute until they release their fragrance and infuse the oil.
3. Cook the bell pepper: Add the sliced red bell pepper to the pot and cook for 3-4 minutes more, allowing it to soften and blend with the aromatics.
4. Combine liquids: Pour in the coconut milk and fish or chicken broth, stirring well to mix all ingredients thoroughly.
5. Simmer and season: Bring the mixture to a gentle simmer. Then add lime juice, fish sauce, and sugar, stirring to combine flavors. Season with salt and pepper according to your taste preferences.
6. Add the fish: Gently slide the bite-sized fish pieces into the soup. Let it simmer gently for 5-7 minutes, or until the fish is opaque and cooked through without breaking apart.
7. Finish and garnish: Remove the pot from heat and stir in the fresh chopped cilantro. Serve the soup hot, accompanied by lime wedges for an extra citrus burst.

Notes

• Use fresh, high-quality fish for the best texture and flavor; cod or tilapia are excellent choices.
• For a spicier version, add sliced Thai chili peppers or a spoonful of red curry paste when adding the bell pepper.
• If you prefer a thicker soup, reduce the broth quantity or simmer for a few extra minutes to concentrate the flavors.
• To make this soup vegetarian, substitute fish with firm tofu and use vegetable broth instead of fish or chicken broth.
• Frozen fish can be used but ensure it is fully thawed and patted dry before cooking for best results.
• Reheat gently to avoid overcooking the fish if made ahead.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Southeast Asian

Keywords: coconut lime fish soup, Southeast Asian soup, creamy fish soup, coconut milk soup, lime soup recipe, healthy fish soup, easy soup recipe