Description
This Zesty Coconut Lime Fish Soup offers a vibrant and tropical blend of flavors, combining creamy coconut milk, tangy lime, and aromatic spices with tender white fish. Perfect for a light yet satisfying main course, this soup is both dairy-free and gluten-free, making it a versatile option for various dietary preferences.
Ingredients
Scale
Soup Base
- 1 tablespoon coconut oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 1 red chili pepper, thinly sliced (optional)
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 4 cups fish or vegetable broth
- 1 (14-ounce) can full-fat coconut milk
- 1 tablespoon fish sauce
- Juice and zest of 2 limes
Main Ingredients
- 1 pound white fish fillets (such as cod or halibut), cut into bite-sized pieces
- 1/2 cup cherry tomatoes, halved
- 1/4 cup chopped fresh cilantro
- Salt and pepper to taste
- Lime wedges for serving
Instructions
- Heat the Oil and Sauté Aromatics: Heat coconut oil in a large pot over medium heat. Add the chopped onion and sauté for 3–4 minutes until softened, creating a flavorful base for the soup.
- Add Garlic, Ginger, and Chili: Stir in minced garlic, grated fresh ginger, and thinly sliced red chili pepper if using. Cook for an additional minute until fragrant, enhancing the soup’s aromatic profile.
- Incorporate Spices: Add ground turmeric and ground coriander, stirring well and cooking for 30 seconds to release their flavors into the oil.
- Add Broth and Simmer: Pour in the fish or vegetable broth and bring the mixture to a simmer, preparing the soup base.
- Add Coconut Milk, Fish Sauce, and Lime: Stir in the full-fat coconut milk, fish sauce, lime juice, and lime zest. Let the soup simmer gently for 5 minutes to meld the flavors perfectly.
- Cook the Fish and Tomatoes: Add bite-sized pieces of white fish and halved cherry tomatoes to the pot. Cook gently for 5–7 minutes, or until the fish is opaque and flakes easily with a fork, ensuring tenderness without overcooking.
- Season and Serve: Season the soup with salt and pepper to taste. Serve hot, garnished with chopped fresh cilantro and lime wedges for an extra burst of freshness and flavor.
Notes
- Use any firm white fish such as cod, halibut, or snapper for best results.
- For extra heat, leave in the chili seeds or add a dash of hot sauce according to your heat preference.
- This soup pairs wonderfully with jasmine rice or crusty bread to create a heartier meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Tropical, Southeast Asian-inspired
