Description
Coconut Lime Fish Soup is a vibrant and creamy dish featuring tender white fish simmered in rich coconut milk with aromatic ginger, garlic, and a hint of lime zest. This quick and nourishing soup blends fresh vegetables and bold flavors, making it a perfect light yet satisfying meal for any time of the year.
Ingredients
Scale
Fish and Soup Base
- 1 lb white fish (cod, snapper, or halibut), cut into pieces
- 2 cups coconut milk
- 2 tbsp fish sauce
- 1 tbsp olive oil
Vegetables and Aromatics
- 1 onion, diced
- 1 bell pepper, diced
- 2 tomatoes, diced
- 3 cloves garlic, minced
- 1 tbsp ginger, minced
Seasonings and Garnish
- 2 limes (juice and zest)
- 1 tsp red pepper flakes
- Fresh cilantro and basil for garnish
- Salt and pepper to taste
Instructions
- Season the Fish. Pat the white fish pieces dry and season them evenly with salt and pepper. Set aside to let the flavors meld while you prepare the soup base.
- Sauté Aromatics. Heat olive oil in a large pot over medium heat. Add diced onions, minced garlic, and minced ginger. Cook, stirring frequently, until the mixture becomes fragrant and the onions soften, about 3-4 minutes.
- Add Vegetables. Stir in the diced bell pepper and tomatoes into the pot. Continue cooking until the vegetables soften and release their juices, about 5 minutes, stirring occasionally to prevent sticking.
- Simmer with Coconut Milk and Fish Sauce. Pour in the coconut milk and fish sauce, stirring well to combine all ingredients. Bring the soup to a gentle simmer to meld the flavors.
- Cook the Fish. Carefully add the seasoned fish pieces to the simmering pot. Let them cook gently in the soup for 5-7 minutes or until the fish is opaque and flakes easily with a fork.
- Add Lime and Adjust Seasoning. Stir in the fresh lime juice and zest to brighten the soup. Taste and adjust seasoning with additional salt, pepper, and red pepper flakes as preferred.
- Serve Garnished. Ladle the hot soup into serving bowls and garnish generously with fresh cilantro and basil leaves to enhance the vibrant flavors and add a fresh herbal note.
Notes
- Use firm white fish such as cod, snapper, or halibut to ensure the fish holds its shape during cooking.
- Adjust the amount of red pepper flakes to control the heat level of the soup to your preference.
- For a thicker soup, you can add a small handful of cooked rice or noodles before serving.
- The soup is best served fresh but can be refrigerated for up to 2 days and gently reheated.
- Substitute fresh herbs with dried if unavailable, but fresh will provide the best flavor.
