Coconut Lime Fish Soup is a delightful and aromatic dish that brings together the rich, creamy texture of coconut milk with the bright, tangy freshness of lime. This soup is inspired by Southeast Asian flavors and is incredibly satisfying while remaining light and healthy. The combination of tender white fish, fragrant ginger, garlic, and red curry paste creates a balanced and flavorful dish that is perfect for any time of the year. Whether you are looking for a comforting meal on a chilly evening or a light yet satisfying soup for a warm day, this recipe has got you covered.
Ingredients:
- 1 lb white fish fillets (cod, halibut, or tilapia)
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 tablespoon ginger, minced
- 1 tablespoon red curry paste
- 1 can (14 oz) coconut milk
- 2 cups vegetable or chicken broth
- 1 tablespoon soy sauce
- Juice of 1 lime
- Salt and pepper to taste
- Fresh cilantro, for garnish
- Lime wedges, for serving
Preparation:
Step 1: Prepare the Fish
Begin by patting the fish fillets dry with a paper towel. This helps remove excess moisture, allowing the fish to cook evenly. Season the fillets with a pinch of salt and pepper and set them aside while you prepare the soup base.
Step 2: Sauté the Aromatics
In a large pot, heat the olive oil over medium heat. Add the diced onions and cook for about 3-4 minutes until they become soft and translucent. Stir in the minced garlic, ginger, and red curry paste, and cook for another minute, stirring constantly. This will help release the fragrant aromas and deepen the flavors of the soup.
Step 3: Add the Liquid
Pour in the coconut milk and broth, stirring well to combine the ingredients. Bring the mixture to a gentle simmer, ensuring that all the flavors meld together. The coconut milk will provide a rich and creamy texture, while the broth balances it out with a lighter consistency.
Step 4: Cook the Fish
Gently place the seasoned fish fillets into the simmering soup. Allow them to cook undisturbed for about 8-10 minutes. The fish should turn opaque and easily flake apart with a fork when fully cooked. Be careful not to overcook the fish, as it can become tough.
Step 5: Season the Soup
Stir in the soy sauce and freshly squeezed lime juice. The lime juice enhances the soup with a bright, citrusy note that balances the richness of the coconut milk. Taste the broth and adjust the seasoning by adding more salt, pepper, or lime juice as needed.
Step 6: Serve & Garnish
Ladle the soup into serving bowls and garnish with fresh cilantro leaves. Serve with lime wedges on the side for an extra burst of citrus flavor. This soup pairs wonderfully with steamed rice or crusty bread to soak up the delicious broth.
Variation
- Spicy Version: If you enjoy a bit of heat, add a sliced red chili or a pinch of chili flakes while sautéing the aromatics.
- Vegetable Additions: Enhance the soup by adding sliced bell peppers, mushrooms, or spinach for added nutrition and texture.
- Protein Swap: Instead of white fish, try using shrimp, scallops, or even tofu for a different take on this dish.
- Coconut-Free Alternative: If you prefer a lighter version, replace the coconut milk with extra broth or a combination of milk and a splash of cream.
COOKING Note:
- For the best results, use fresh fish fillets. Frozen fish can also work, but be sure to thaw it properly and pat it dry before cooking.
- Be careful not to boil the soup too vigorously once the fish is added, as this can cause the fish to break apart too soon.
- If you prefer a thicker consistency, allow the soup to simmer a bit longer before adding the fish.
Serving Suggestions:
- Serve this soup as a standalone dish with a side of steamed jasmine or basmati rice.
- A crusty baguette or garlic bread pairs well to soak up the flavorful broth.
- Add a side of fresh green salad for a complete and nutritious meal.
- For an extra touch, drizzle some chili oil or a sprinkle of sesame seeds before serving.
Tips:
- Use fresh lime juice instead of bottled for the best flavor.
- Don’t overcook the fish; it should be just cooked through and flaky.
- Customize the level of spice by adjusting the amount of red curry paste.
- For a thicker soup, mash some cooked fish into the broth before serving.
- Make it ahead: The flavors develop even more when the soup sits for a few hours, making it a great make-ahead meal.
Prep Time:
- 10 minutes
Cooking Time:
- 20 minutes
Total Time:
- 30 minutes
Nutritional Information (Per Serving):
- Calories: ~340 kcal
- Protein: ~28g
- Sodium: ~700mg
FAQs
Can I use frozen fish for this recipe?
Yes, you can use frozen fish, but make sure to thaw it completely and pat it dry before adding it to the soup to ensure proper cooking and texture.
What type of fish works best in this soup?
Mild-flavored white fish such as cod, halibut, tilapia, or snapper works best because they absorb the flavors of the broth beautifully without overpowering the dish.
Can I make this soup dairy-free?
Yes, this soup is naturally dairy-free since it uses coconut milk instead of cream or milk.
How can I store and reheat leftovers?
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop over low heat to prevent overcooking the fish.
Can I freeze this soup?
It’s best not to freeze this soup, as the texture of the fish may become too soft and break apart upon reheating.
Conclusion
Coconut Lime Fish Soup is a perfect balance of creamy, tangy, and aromatic flavors. With its rich coconut milk base, zesty lime juice, and tender fish, this dish is a comforting yet refreshing meal suitable for any occasion. Whether you enjoy it on its own or pair it with rice or bread, this soup is sure to impress. Easy to make and packed with flavor, it’s a must-try recipe for seafood lovers. Enjoy!
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Coconut Lime Fish Soup
- Total Time: 30 minutes
Ingredients
Ingredients:
- 1 lb white fish fillets (cod, halibut, or tilapia)
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 tablespoon ginger, minced
- 1 tablespoon red curry paste
- 1 can (14 oz) coconut milk
- 2 cups vegetable or chicken broth
- 1 tablespoon soy sauce
- Juice of 1 lime
- Salt and pepper to taste
- Fresh cilantro, for garnish
- Lime wedges, for serving
Instructions
Preparation:
Step 1: Prepare the Fish
Begin by patting the fish fillets dry with a paper towel. This helps remove excess moisture, allowing the fish to cook evenly. Season the fillets with a pinch of salt and pepper and set them aside while you prepare the soup base.
Step 2: Sauté the Aromatics
In a large pot, heat the olive oil over medium heat. Add the diced onions and cook for about 3-4 minutes until they become soft and translucent. Stir in the minced garlic, ginger, and red curry paste, and cook for another minute, stirring constantly. This will help release the fragrant aromas and deepen the flavors of the soup.
Step 3: Add the Liquid
Pour in the coconut milk and broth, stirring well to combine the ingredients. Bring the mixture to a gentle simmer, ensuring that all the flavors meld together. The coconut milk will provide a rich and creamy texture, while the broth balances it out with a lighter consistency.
Step 4: Cook the Fish
Gently place the seasoned fish fillets into the simmering soup. Allow them to cook undisturbed for about 8-10 minutes. The fish should turn opaque and easily flake apart with a fork when fully cooked. Be careful not to overcook the fish, as it can become tough.
Step 5: Season the Soup
Stir in the soy sauce and freshly squeezed lime juice. The lime juice enhances the soup with a bright, citrusy note that balances the richness of the coconut milk. Taste the broth and adjust the seasoning by adding more salt, pepper, or lime juice as needed.
Step 6: Serve & Garnish
Ladle the soup into serving bowls and garnish with fresh cilantro leaves. Serve with lime wedges on the side for an extra burst of citrus flavor. This soup pairs wonderfully with steamed rice or crusty bread to soak up the delicious broth.
Notes
COOKING Note:
- For the best results, use fresh fish fillets. Frozen fish can also work, but be sure to thaw it properly and pat it dry before cooking.
- Be careful not to boil the soup too vigorously once the fish is added, as this can cause the fish to break apart too soon.
- If you prefer a thicker consistency, allow the soup to simmer a bit longer before adding the fish.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: ~340 kcal
- Sodium: ~700mg
- Protein: ~28g