Description
This Coconut Lime Fish Soup is a vibrant and flavorful dish combining tender white fish simmered in creamy coconut milk, fresh lime juice, and aromatic herbs. Perfect for a light yet satisfying meal, it blends tropical ingredients with subtle heat and a refreshing citrus twist.
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
- Salt and pepper to taste
Garnish
- Fresh cilantro
- Fresh basil
Instructions
- Season the Fish: Season the fish pieces with salt and pepper evenly on all sides. Set aside to allow the flavors to meld.
- Sauté Aromatics: Heat 1 tablespoon of olive oil in a large pot over medium heat. Add diced onions, minced garlic, and minced ginger. Sauté until the mixture is fragrant and the onions are translucent, about 3-4 minutes.
- Cook Vegetables: Stir in the diced bell peppers and tomatoes. Continue cooking until the vegetables soften, approximately 5 minutes, stirring occasionally to prevent sticking.
- Add Liquids: Pour in the coconut milk and fish sauce, stirring well to combine all ingredients. Bring the mixture to a gentle simmer over medium heat.
- Simmer Fish: Gently add the seasoned fish pieces into the pot. Simmer uncovered until the fish is opaque and flakes easily with a fork, about 5-7 minutes. Avoid stirring too vigorously to keep the fish intact.
- Finish with Lime: Remove the pot from heat. Stir in the fresh lime juice and lime zest to brighten the soup. Adjust seasoning with salt and pepper to taste.
- Serve: Ladle the soup into bowls and garnish generously with fresh cilantro and basil leaves. Serve immediately for best flavor and freshness.
Notes
- You can substitute the white fish with any firm, mild-flavored fish according to your preference.
- Adjust the amount of red pepper flakes based on your preferred spice level.
- For a vegan or vegetarian version, replace fish sauce with soy sauce or tamari and use tofu or vegetables instead of fish.
- Serve with steamed jasmine rice or crusty bread to make a complete meal.
- Leftovers can be stored in an airtight container in the fridge for up to 2 days. Reheat gently on the stovetop.
