Description
This Coconut Lime Fish Soup is a delightful blend of creamy coconut milk, tangy lime, and tender white fish, creating a tropical, refreshing soup. Perfect for lunch or dinner, this healthy, flavorful dish is easy to make and full of vibrant, comforting flavors from ginger, garlic, and turmeric. With options for customization, this Coconut Lime Fish Soup is ideal for a cozy meal or a special treat, offering a perfect balance of lightness and richness. Try this coconut-based fish soup today!
Ingredients
500 g fresh white fish (cod, tilapia, haddock, or halibut)
400 ml coconut milk
Juice and zest of 2 limes
3 cloves garlic, finely chopped
2 cm piece of ginger, grated
4 cups fish or vegetable broth
1 tablespoon olive oil
1 small onion, chopped
1 small red bell pepper, chopped
1 teaspoon ground turmeric
Salt and pepper to taste
Fresh cilantro for garnish (optional)
Lime wedges for serving (optional)
Instructions
- Prepare the fish: Cut the fish into bite-sized pieces and set aside.
- Sauté the aromatics: Heat olive oil in a large pot over medium heat. Add chopped onion and red bell pepper. Sauté for 5-7 minutes, until softened.
- Add garlic and ginger: Stir in garlic and grated ginger. Cook for 1-2 minutes until fragrant.
- Add broth and seasoning: Pour in fish or vegetable broth, followed by turmeric, salt, and pepper. Bring to a simmer and cook for 5 minutes.
- Add coconut milk and lime: Stir in coconut milk, lime juice, and lime zest. Bring back to a simmer.
- Cook the fish: Add fish pieces and simmer for 5-7 minutes until cooked through.
- Adjust seasoning: Taste and adjust with more salt, pepper, or lime juice if needed.
- Serve: Ladle into bowls, garnish with cilantro, and serve with lime wedges.
Notes
Vegetable Add-ins: You can add carrots, zucchini, or spinach for extra nutrients and texture.
Fish Variation: Cod or tilapia work well, but you can substitute with haddock or snapper. Shrimp or scallops can be used for a luxurious twist.
Spicy Option: For a spicier soup, add sliced red chilies or cayenne pepper to taste.
Vegan Option: Substitute fish with tofu and vegetable broth for a plant-based version.
Storage: Store leftovers in an airtight container for 2-3 days. Reheat gently over low heat to prevent the fish from becoming tough. Add water or extra coconut milk if the soup thickens.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup, Seafood
- Method: Stovetop
- Cuisine: Tropical, Asian Fusion
Nutrition
- Serving Size: 4 servings
- Calories: 250 kcal
