Why You’ll Love This Recipe

Bursting with Flavor: A perfect balance of creamy coconut, zesty lime, and savory fish broth.
Healthy and Nutritious: Packed with protein, omega-3s, and vitamins from fresh vegetables.
Quick and Easy: Ready in under 30 minutes, making it ideal for busy schedules.
Customizable: Easily adaptable with different fish, vegetables, and spice levels.

Ingredients

For the Soup:

1 lb white fish (such as cod, tilapia, or snapper), cut into bite-sized pieces
1 can (13.5 oz) coconut milk
2 cups fish stock or water
Juice of 2 limes
3 cloves garlic, minced
1-inch piece ginger, peeled and grated
1 red chili, sliced (optional for added heat)
A handful of cilantro, chopped (for garnish)

For the Vegetables:

1 carrot, thinly sliced
1 red bell pepper, julienned
1 cup mushrooms, sliced
1 cup green beans, trimmed and cut into 1-inch pieces

For Seasoning:

2 tablespoons fish sauce
1 teaspoon brown sugar
Salt and black pepper, to taste

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

Directions

Sauté the Aromatics: Heat a bit of oil in a large pot over medium heat. Sauté the minced garlic and grated ginger until fragrant, about 1 minute.
Build the Broth: Pour in the fish stock and coconut milk. Stir well and bring the mixture to a gentle simmer. Add the fish sauce, brown sugar, and sliced red chili (if using).
Add Vegetables: Stir in the carrots, bell pepper, mushrooms, and green beans. Let them cook for 5-7 minutes, until slightly tender.
Cook the Fish: Gently add the fish pieces and simmer for 3-4 minutes, until the fish is opaque and flakes easily.
Add Lime Juice: Remove the pot from heat and stir in the fresh lime juice. Season with salt and black pepper to taste.
Serve and Garnish: Ladle the soup into bowls and garnish with freshly chopped cilantro.

Servings and Timing

Servings: 4
Prep Time: 10 minutes
Cook Time: 15-20 minutes
Total Time: 25-30 minutes

Variations

Use Different Proteins: Swap the fish for shrimp, scallops, or even tofu for a vegetarian version.
Add More Heat: Increase the chili slices, add red pepper flakes, or stir in a bit of hot sauce.
Extra Creamy: Stir in a spoonful of coconut cream for a richer texture.
More Vegetables: Add zucchini, baby corn, or spinach for additional nutrients.

Storage/Reheating

Refrigeration: Store in an airtight container in the fridge for up to 2 days.
Freezing: While the broth can be frozen for up to 2 months, coconut milk may separate. For best results, freeze the soup without the fish and add fresh fish when reheating.
Reheating: Warm the soup over low heat, stirring occasionally to maintain texture.

FAQs

1. Can I use frozen fish?

Yes! Just thaw it completely before cooking for the best texture.

2. Is this soup gluten-free?

Yes, as long as your fish sauce is gluten-free.

3. Can I make this soup vegetarian?

Absolutely! Replace the fish with tofu and use vegetable broth instead of fish stock.

4. How can I make the soup spicier?

Increase the amount of chili or add a splash of hot sauce.

5. What’s the best type of fish for this soup?

Firm white fish like cod, tilapia, or snapper works best as they hold their shape in the broth.

6. Can I add noodles?

Yes! Rice noodles or udon noodles would complement the soup beautifully.

7. Can I make this soup ahead of time?

Yes, but for the freshest taste, add the fish just before serving.

8. Can I use lemon instead of lime?

Lime is recommended for its sweeter acidity, but lemon can be used in a pinch.

9. How do I prevent the coconut milk from separating?

Simmer on low heat and avoid boiling to keep the coconut milk smooth.

10. What can I serve with this soup?

Serve with jasmine rice, crusty bread, or a fresh salad for a complete meal.

Conclusion

Coconut Lime Fish Soup is a light, nourishing, and flavorful dish that’s easy to make and full of tropical-inspired taste. Whether you’re a seafood lover or just looking for a quick and healthy meal, this soup is sure to delight with its creamy, citrusy goodness.

Coconut Lime Fish Soup

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Author: Julia
Total Time: 25-30 minutes
Yield: 4 servings
Diet: Gluten Free

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Description

This Coconut Lime Fish Soup is a light yet flavorful dish, combining creamy coconut milk, fresh lime juice, and tender white fish for a perfect balance of savory and citrusy flavors. Packed with healthy vegetables and aromatic spices, this quick and easy soup is ideal for a cozy weeknight meal or a refreshing, nourishing dish anytime.

Instructions

Sauté the Aromatics: Heat a bit of oil in a large pot over medium heat. Add minced garlic and grated ginger, cooking until fragrant (about 1 minute).
Build the Broth: Pour in the fish stock and coconut milk, stirring well. Add fish sauce, brown sugar, and sliced chili (if using). Bring to a gentle simmer.
Add Vegetables: Stir in carrots, bell pepper, mushrooms, and green beans. Cook for 5-7 minutes, until slightly tender.
Cook the Fish: Gently add the fish pieces and simmer for 3-4 minutes, until the fish is opaque and flakes easily.
Finish with Lime Juice: Remove from heat and stir in fresh lime juice. Adjust seasoning with salt and black pepper.
Serve and Garnish: Ladle into bowls and garnish with chopped cilantro.

Notes

Storage: Store in an airtight container in the refrigerator for up to 2 days.
Freezing: Freeze the broth for up to 2 months. Add fresh fish when reheating for the best texture.
Reheating: Warm over low heat, stirring occasionally to prevent coconut milk separation.
Spicy Version: Add more red chili or a splash of hot sauce.
Protein Swap: Replace fish with shrimp, scallops, or tofu for a different take.

Prep Time: 10 minutes
Cook Time: 15-20 minutes
Category: Main Course
Method: Stovetop
Cuisine: Asian