Description
This vibrant Coconut Lime Fish Soup combines tender white fish with a creamy coconut milk broth, accented by fresh lime, aromatic herbs, and a touch of spice. Perfect for a light yet flavorful meal, this easy-to-make soup is both comforting and refreshing, making it an ideal dish for any season.
Ingredients
Scale
Main Ingredients
- 1 lb white fish (cod, snapper, or halibut), cut into pieces
- 2 cups coconut milk
- 2 tbsp fish sauce
- 1 onion, diced
- 1 bell pepper, diced
- 2 tomatoes, diced
- 3 cloves garlic, minced
- 1 tbsp ginger, minced
- 2 limes (juice and zest)
- 1 tbsp olive oil
- 1 tsp red pepper flakes
- Fresh cilantro and basil for garnish
- Salt and pepper to taste
Instructions
- Season the Fish: Lightly season the white fish pieces with salt and pepper and set them aside while you prepare the base of the soup.
- Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add diced onions, minced garlic, and ginger. Sauté until fragrant and the onions are translucent, about 3-4 minutes.
- Add Vegetables: Stir in the diced bell peppers and tomatoes. Cook until the vegetables soften, approximately 5 minutes, stirring occasionally.
- Simmer the Broth: Pour in the coconut milk and add fish sauce. Stir well to combine all ingredients and bring the mixture to a gentle simmer.
- Cook the Fish: Gently add the seasoned fish pieces into the simmering soup. Let them cook undisturbed for 5-7 minutes until the fish is cooked through and flakes easily with a fork.
- Season with Lime: Stir in the fresh lime juice and zest to brighten the flavors. Taste the soup and adjust seasoning with additional salt and pepper if necessary.
- Serve and Garnish: Ladle the soup into bowls and garnish with fresh cilantro and basil leaves. Serve hot and enjoy the fresh, creamy flavors.
Notes
- You can substitute the white fish with other firm fish varieties like tilapia or mahi-mahi if preferred.
- For extra heat, adjust the amount of red pepper flakes to your liking or add fresh chili slices.
- If fish sauce is unavailable, soy sauce or tamari can be used as a substitute, though it will alter the flavor slightly.
- The soup is best served immediately for the freshest taste but can be stored in the fridge for up to 2 days.
- To make it a heartier meal, add cooked rice or noodles to the soup before serving.
