Description
Creamy coconut lime fish soup brings tropical coastal flavors directly to kitchen tables with Caribbean-inspired zest. Delicate seafood swirls within silky coconut broth, delivering bright citrus notes and rich maritime comfort you’ll crave again and again.
Ingredients
Scale
Protein:
- 1 lb (450g) white fish fillets (cod, snapper, or halibut), cut into 1-inch pieces
Vegetables and Aromatics:
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1-inch piece of ginger, minced
- 12 red chilies, sliced (optional, for heat)
- 1 cup cherry tomatoes, halved
- 1 red bell pepper, sliced
Liquids and Seasonings:
- 1 can (14 ounces) coconut milk
- 4 cups fish stock or chicken broth
- 1 tablespoon vegetable oil
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon lime zest
- Juice of 2 limes
- 2 teaspoons sugar
- 1/2 cup fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
- Salt and black pepper, to taste
Instructions
- Warm vegetable oil in a large pot over medium heat, creating a foundation for the soup’s aromatic base.
- Sauté chopped onions until they become translucent and softened, approximately 3-4 minutes.
- Introduce minced garlic, grated ginger, and optional red chilies, cooking until the kitchen fills with a fragrant essence, about 2 minutes.
- Pour in coconut milk and fish stock, whisking to create a smooth, harmonious liquid.
- Infuse the broth with fish sauce, soy sauce, vibrant lime zest, tangy lime juice, and a touch of sugar. Bring the mixture to a gentle simmer.
- Incorporate halved cherry tomatoes and sliced red bell peppers, allowing them to dance in the liquid for 5-7 minutes until tender yet crisp.
- Carefully introduce white fish pieces, letting them poach gently for 5-7 minutes until they become delicately flaky.
- Fine-tune the soup’s flavor profile by adjusting with additional lime juice, salt, or pepper to taste.
- Elegantly serve the soup in bowls, crowning each portion with fresh cilantro and accompanying lime wedges for a final citrusy flourish.
Notes
- Swap fish stock with vegetable broth for a lighter, vegetarian-friendly version that keeps the soup’s delicate flavor profile.
- Choose firm white fish like cod, halibut, or snapper to ensure the fish holds its shape and doesn’t disintegrate during cooking.
- Enhance the soup’s complexity by adding lemongrass or kaffir lime leaves during simmering for an authentic Southeast Asian twist.
- Reduce spiciness by removing chili seeds or substituting with a milder pepper if you prefer a gentler heat level.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Sautéing
- Cuisine: Thai
Nutrition
- Serving Size: 4
- Calories: 180 kcal
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 11 g
- Saturated Fat: 9 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 1 g
- Protein: 16 g
- Cholesterol: 45 mg