This Coconut Lime Fish Soup is a culinary trip to the tropics, delivering a creamy, tangy, and fragrant experience in every bowl. With the richness of coconut milk paired with zesty lime and tender chunks of white fish, this soup is inspired by the vibrant flavors of Southeast Asian cuisine. Perfect for those who crave a comforting yet alluring dish, this recipe combines simple ingredients with layered flavors to create a satisfying, soul-warming meal.
Ingredients:
- 1 lb white fish fillets (cod, halibut, or tilapia), cut into bite-sized chunks
- 1 tbsp olive oil or coconut oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tbsp red curry paste (adjust to taste)
- 3 cups fish or chicken broth
- 1 can (13.5 oz) coconut milk
- Juice of 1 lime (plus extra lime wedges for garnish)
- Salt and black pepper, to taste
- Fresh cilantro leaves, for garnish
Preparation:
Step 1: Sauté Aromatics
In a large pot, heat the olive oil over medium heat. Add the chopped onion, minced garlic, and grated ginger. Sauté for about 3 minutes or until the aromatics are softened and release a fragrant aroma.
Step 2: Add Curry Paste
Stir in the red curry paste, allowing it to meld with the aromatics. Cook for another minute, stirring constantly to intensify the curry flavor.
Step 3: Incorporate Broth and Coconut Milk
Pour in the fish or chicken broth and add the coconut milk. Stir well to combine the ingredients, then bring the mixture to a gentle simmer. This base will be the heart of the soup, providing a creamy yet light broth for the fish.
Step 4: Cook the Fish
Add the fish chunks to the pot, then reduce the heat to low to maintain a gentle simmer. Let the fish cook in the broth for 5-7 minutes or until it becomes opaque and flakes easily with a fork. Be careful not to overcook to keep the fish tender.
Step 5: Add Lime Juice and Season
Once the fish is cooked, stir in the lime juice to add brightness and acidity to the soup. Taste and adjust with salt and black pepper as needed.
Step 6: Garnish and Serve
Ladle the soup into bowls, garnish each with fresh cilantro leaves, and add a wedge of lime for an extra burst of citrus. Serve warm and enjoy the blend of flavors!
Variation
- Spicy Variation: For a spicier kick, add sliced fresh red chilies or a sprinkle of chili flakes along with the curry paste.
- Vegetable Additions: Enhance the soup’s nutritional value by adding vegetables like spinach, bell peppers, or thinly sliced carrots. Add them with the fish so they cook through but retain a slight crunch.
- Seafood Twist: Consider adding shrimp, scallops, or squid along with the fish for a seafood medley. Adjust the cooking time slightly to ensure each seafood component cooks properly.
Cooking Note
- Broth Choice: Using fish broth enhances the oceanic flavor, while chicken broth lends a milder taste. Opt for fish broth if available to fully embrace the seafood profile.
- Red Curry Paste: Adjust the amount of red curry paste based on your heat preference. Start with a tablespoon and increase if you prefer a more intense, spicy flavor.
Serving Suggestions
Serve this Coconut Lime Fish Soup with steamed jasmine rice on the side for a complete meal. A side of crusty bread or garlic naan also pairs wonderfully, helping to soak up the creamy, flavorful broth. For an additional Southeast Asian touch, offer a small side of pickled vegetables or a fresh cucumber salad.
Tips
- Lime Balance: Add the lime juice gradually to prevent overpowering the dish. Taste as you go to find the perfect citrus balance.
- Fish Selection: Opt for firm, white fish like cod or halibut, which hold up well during cooking. Delicate fish may break apart in the broth.
- Storage: This soup can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove, adding a splash of water or broth if it thickens.
Prep Time:
10 minutes
Cooking Time:
15 minutes
Total Time:
25 minutes
Nutritional Information (per serving):
- Calories: ~250 kcal
- Protein: ~20g
- Sodium: ~500mg (depending on broth and salt preference)
FAQs
Can I use frozen fish for this recipe?
Yes, you can use frozen fish, but make sure it’s fully thawed and patted dry before adding it to the soup. This will help prevent excess water from thinning the broth.
What other herbs can I use besides cilantro?
If cilantro isn’t to your taste, you can substitute with fresh basil or Thai basil, which complements the Southeast Asian flavors.
Can I make this soup dairy-free?
Absolutely! The recipe is naturally dairy-free due to the use of coconut milk, making it ideal for lactose-intolerant or dairy-free diets.
How can I make this soup more filling?
Adding rice noodles or extra vegetables like mushrooms or bok choy can make the soup more substantial while keeping it light and nutritious.
Can I freeze this soup?
Due to the coconut milk, the soup’s texture may change slightly upon freezing. If you plan to freeze it, do so before adding the fish, then add fresh fish when reheating.
Conclusion
This Coconut Lime Fish Soup brings together the best of creamy coconut milk, zesty lime, and fresh fish, creating a unique dish that’s both unfamiliar and comforting. Easy to prepare yet packed with complex flavors, this soup is perfect for any season, offering a warm embrace on cool nights and a refreshing tang on warmer days. Whether you’re seeking a light lunch or an impressive starter, this soup is sure to captivate your taste buds with each spoonful. Serve it with a garnish of cilantro and lime, and dive into the tropical, aromatic goodness!
PrintCoconut Lime Fish Soup
- Author: Imili Johnson
- Total Time: 25
Ingredients
Ingredients:
- 1 lb white fish fillets (cod, halibut, or tilapia), cut into bite-sized chunks
- 1 tbsp olive oil or coconut oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tbsp red curry paste (adjust to taste)
- 3 cups fish or chicken broth
- 1 can (13.5 oz) coconut milk
- Juice of 1 lime (plus extra lime wedges for garnish)
- Salt and black pepper, to taste
- Fresh cilantro leaves, for garnish
Instructions
Preparation:
Step 1: Sauté Aromatics
In a large pot, heat the olive oil over medium heat. Add the chopped onion, minced garlic, and grated ginger. Sauté for about 3 minutes or until the aromatics are softened and release a fragrant aroma.
Step 2: Add Curry Paste
Stir in the red curry paste, allowing it to meld with the aromatics. Cook for another minute, stirring constantly to intensify the curry flavor.
Step 3: Incorporate Broth and Coconut Milk
Pour in the fish or chicken broth and add the coconut milk. Stir well to combine the ingredients, then bring the mixture to a gentle simmer. This base will be the heart of the soup, providing a creamy yet light broth for the fish.
Step 4: Cook the Fish
Add the fish chunks to the pot, then reduce the heat to low to maintain a gentle simmer. Let the fish cook in the broth for 5-7 minutes or until it becomes opaque and flakes easily with a fork. Be careful not to overcook to keep the fish tender.
Step 5: Add Lime Juice and Season
Once the fish is cooked, stir in the lime juice to add brightness and acidity to the soup. Taste and adjust with salt and black pepper as needed.
Step 6: Garnish and Serve
Ladle the soup into bowls, garnish each with fresh cilantro leaves, and add a wedge of lime for an extra burst of citrus. Serve warm and enjoy the blend of flavors!
Notes
Cooking Note
- Broth Choice: Using fish broth enhances the oceanic flavor, while chicken broth lends a milder taste. Opt for fish broth if available to fully embrace the seafood profile.
- Red Curry Paste: Adjust the amount of red curry paste based on your heat preference. Start with a tablespoon and increase if you prefer a more intense, spicy flavor.
- Prep Time: 10
- Cook Time: 15
Nutrition
- Calories: 250
- Sodium: 500mg
- Protein: 20g