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.
Ingredients
For the Soup:
- 1 lb white fish (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)
- 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
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
