Coconut Lime Fish Soup

Why You’ll Love This Recipe

• Flavorful and Aromatic: The combination of coconut milk, fresh ginger, garlic, and lime creates a rich and zesty broth that complements the fish beautifully.
• Quick and Easy: With a preparation time of just 10 minutes and a cooking time of 20 minutes, this soup comes together swiftly, allowing you to enjoy a gourmet meal without spending hours in the kitchen.
• Versatile: While the recipe calls for cod or halibut, you can substitute with other firm white fish or even shrimp, tailoring the soup to your preferences.
• Healthy and Light: Packed with lean protein and fresh vegetables, this soup is a nutritious option that doesn’t compromise on taste.

Ingredients

For the Soup Base:

• 1 tablespoon olive oil
• 1 large onion, chopped
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 1 red bell pepper, thinly sliced
• 1 can (14 oz) full-fat coconut milk
• 4 cups fish or seafood stock
• 2 tablespoons fish sauce
• 1 tablespoon soy sauce

The Good Stuff:

• 1 pound firm white fish (cod or halibut), cut into 2-inch pieces
• 1 cup cherry tomatoes, halved
• 1 cup baby spinach
• 2 tablespoons fresh lime juice
• 1 tablespoon lime zest
• 1-2 Thai chilies, sliced (optional)
• Salt and pepper to taste

For Serving:

• Fresh cilantro leaves
• Sliced green onions
• Extra lime wedges
• Steamed rice (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the Base:
   • Heat olive oil in a large pot over medium heat.
   • Add chopped onion and sauté until softened, about 4 minutes.
   • Stir in minced garlic and grated ginger, cooking for an additional minute until fragrant.
   • Add sliced red bell pepper and cook for 2-3 minutes.
2. Make the Broth:
   • Pour in the coconut milk and fish or seafood stock.
   • Add fish sauce and soy sauce.
   • Bring the mixture to a gentle simmer and let it cook for 10 minutes, allowing the flavors to meld.
3. Add the Fish and Vegetables:
   • Add the fish pieces and halved cherry tomatoes to the pot.
   • Simmer gently for 5-7 minutes, or until the fish flakes easily with a fork.
   • Stir in the baby spinach until wilted.
4. Finish the Soup:
   • Add fresh lime juice and lime zest to the soup.
   • Season with salt and pepper to taste.
   • If desired, add sliced Thai chilies for an extra kick.
5. Serve:
   • Ladle the soup into bowls.
   • Garnish with fresh cilantro leaves and sliced green onions.
   • Serve with extra lime wedges and steamed rice on the side, if desired.

Servings and Timing

• Servings: This recipe yields approximately 4-6 servings.
• Preparation Time: 10 minutes
• Cooking Time: 20 minutes
• Total Time: 30 minutes

Variations

• Spice Level: Adjust the heat by adding more or fewer Thai chilies according to your preference.
• Vegetables: Incorporate additional vegetables like mushrooms, bamboo shoots, or bell peppers for added texture and flavor.
• Protein: Substitute the white fish with shrimp or a combination of seafood for a different taste.

Storage/Reheating

• Storage: Store any leftover soup in an airtight container in the refrigerator for up to 2 days.
• Reheating: Reheat gently over low heat to avoid overcooking the fish.
• Freezing: The broth can be frozen without the fish for up to 3 months. Add fresh fish when reheating.

FAQs

Can I use light coconut milk instead of full-fat?

While light coconut milk can be used, it may result in a less creamy texture. Full-fat coconut milk provides a richer and more authentic flavor.

Can I make this soup ahead of time?

Yes, you can prepare the broth and add the fish and vegetables when ready to serve. This ensures the fish remains tender and doesn’t overcook.

Is this soup spicy?

The soup has a mild heat from the Thai chilies. You can adjust the spice level by adding more or fewer chilies according to your preference.

Coconut Lime Fish Soup is a delightful dish that combines tender fish pieces with a creamy coconut-lime broth, offering a perfect balance of flavors. Inspired by Thai cuisine, this soup is both comforting and refreshing, making it ideal for weeknight dinners or special occasions.

Why You’ll Love This Recipe

• Flavorful and Aromatic: The combination of coconut milk, fresh ginger, garlic, and lime creates a rich and zesty broth that complements the fish beautifully.
• Quick and Easy: With a preparation time of just 10 minutes and a cooking time of 20 minutes, this soup comes together swiftly, allowing you to enjoy a gourmet meal without spending hours in the kitchen.
• Versatile: While the recipe calls for cod or halibut, you can substitute with other firm white fish or even shrimp, tailoring the soup to your preferences.
• Healthy and Light: Packed with lean protein and fresh vegetables, this soup is a nutritious option that doesn’t compromise on taste.

Ingredients

For the Soup Base:

• 1 tablespoon olive oil
• 1 large onion, chopped
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 1 red bell pepper, thinly sliced
• 1 can (14 oz) full-fat coconut milk
• 4 cups fish or seafood stock
• 2 tablespoons fish sauce
• 1 tablespoon soy sauce

The Good Stuff:

• 1 pound firm white fish (cod or halibut), cut into 2-inch pieces
• 1 cup cherry tomatoes, halved
• 1 cup baby spinach
• 2 tablespoons fresh lime juice
• 1 tablespoon lime zest
• 1-2 Thai chilies, sliced (optional)
• Salt and pepper to taste

For Serving:

• Fresh cilantro leaves
• Sliced green onions
• Extra lime wedges
• Steamed rice (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the Base:
   • Heat olive oil in a large pot over medium heat.
   • Add chopped onion and sauté until softened, about 4 minutes.
   • Stir in minced garlic and grated ginger, cooking for an additional minute until fragrant.
   • Add sliced red bell pepper and cook for 2-3 minutes.
2. Make the Broth:
   • Pour in the coconut milk and fish or seafood stock.
   • Add fish sauce and soy sauce.
   • Bring the mixture to a gentle simmer and let it cook for 10 minutes, allowing the flavors to meld.
3. Add the Fish and Vegetables:
   • Add the fish pieces and halved cherry tomatoes to the pot.
   • Simmer gently for 5-7 minutes, or until the fish flakes easily with a fork.
   • Stir in the baby spinach until wilted.
4. Finish the Soup:
   • Add fresh lime juice and lime zest to the soup.
   • Season with salt and pepper to taste.
   • If desired, add sliced Thai chilies for an extra kick.
5. Serve:
   • Ladle the soup into bowls.
   • Garnish with fresh cilantro leaves and sliced green onions.
   • Serve with extra lime wedges and steamed rice on the side, if desired.

Servings and Timing

• Servings: This recipe yields approximately 4-6 servings.
• Preparation Time: 10 minutes
• Cooking Time: 20 minutes
• Total Time: 30 minutes

Variations

• Spice Level: Adjust the heat by adding more or fewer Thai chilies according to your preference.
• Vegetables: Incorporate additional vegetables like mushrooms, bamboo shoots, or bell peppers for added texture and flavor.
• Protein: Substitute the white fish with shrimp or a combination of seafood for a different taste.

Storage/Reheating

• Storage: Store any leftover soup in an airtight container in the refrigerator for up to 2 days.
• Reheating: Reheat gently over low heat to avoid overcooking the fish.
• Freezing: The broth can be frozen without the fish for up to 3 months. Add fresh fish when reheating.

FAQs

Can I use light coconut milk instead of full-fat?

While light coconut milk can be used, it may result in a less creamy texture. Full-fat coconut milk provides a richer and more authentic flavor.

Can I make this soup ahead of time?

Yes, you can prepare the broth and add the fish and vegetables when ready to serve. This ensures the fish remains tender and doesn’t overcook.

Is this soup spicy?

The soup has a mild heat from the Thai chilies. You can adjust the spice level by adding more or fewer chilies according to your preference.

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