Coconut Lime Fish Soup Recipe: A Flavorful Delight

Why You’ll Love This Recipe

This soup is a delicious combination of tender fish, creamy coconut milk, and zesty lime juice. It offers a light yet filling meal that is both nourishing and refreshing. The balance of flavors, from the sweetness of coconut milk to the acidity of lime, makes each spoonful a delightful experience. Plus, it’s easy to prepare and can be adapted for various dietary preferences.

ingredients

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

• 1 pound white fish fillets (such as cod or tilapia), cut into bite-sized pieces
• 1 tablespoon olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1 red bell pepper, sliced
• 1 can (14 oz) coconut milk
• 2 cups fish or chicken broth
• 3 tablespoons lime juice
• 1 tablespoon fish sauce
• 1 teaspoon sugar
• Salt and pepper to taste
• 1/4 cup fresh cilantro, chopped
• Lime wedges for serving

directions

1. Sauté the Vegetables:
   Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté until translucent, about 5-6 minutes.
2. Add Garlic and Ginger:
   Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
3. Cook the Bell Pepper:
   Add the red bell pepper to the pot and cook for an additional 3-4 minutes until softened.
4. Add Liquids and Seasoning:
   Pour in the coconut milk and broth, stirring to combine. Bring the mixture to a simmer, then add the lime juice, fish sauce, and sugar. Season with salt and pepper to taste.
5. Cook the Fish:
   Gently add the fish pieces to the soup and simmer for 5-7 minutes, or until the fish is cooked through.
6. Finish the Soup:
   Remove the pot from heat and stir in the fresh cilantro. Serve the soup hot, garnished with lime wedges.

Servings and timing

This recipe yields 4 servings.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Variations

• Vegetarian Version: Replace the fish with tofu or mushrooms and use vegetable broth instead of fish or chicken broth for a vegetarian twist.
• Spicy Version: Add Thai chili peppers or a spoonful of red curry paste for extra heat.
• Thicker Soup: For a thicker consistency, reduce the amount of broth or simmer the soup a little longer to allow the liquid to condense.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 2-3 days. To reheat, warm the soup gently on the stove over low heat, adding a little extra broth if necessary. This soup can also be frozen for up to 2 months, although the texture of the fish may change slightly upon reheating.

FAQs

Can I use frozen fish for Coconut Lime Fish Soup?

Yes, frozen fish can be used. Just make sure to thaw it properly in the refrigerator before adding it to the soup to ensure even cooking and the best texture.

Is it possible to make this soup vegetarian?

Absolutely! You can substitute the fish with tofu, mushrooms, or even jackfruit and use vegetable broth instead of chicken or fish broth.

Can I prepare this soup ahead of time?

Yes, this soup can be made a day in advance. Store it in the refrigerator and reheat gently, being careful not to overcook the fish.

How can I make this soup spicier?

To add more heat, include Thai chili peppers, a spoonful of red curry paste, or a dash of hot sauce.

Can I use a different type of fish?

Yes, other white fish like haddock, flounder, or snapper can be used in place of cod or tilapia. You could also try salmon for a richer flavor.

How do I store leftover Coconut Lime Fish Soup?

Store leftovers in an airtight container in the refrigerator for 2-3 days or freeze for up to 2 months.

Can I make this soup without fish sauce?

Yes, you can omit the fish sauce if you prefer, though it does add depth to the flavor. Consider using soy sauce as an alternative if needed.

What vegetables can I add to this soup?

Feel free to add other vegetables like mushrooms, spinach, or zucchini for more texture and nutrients.

Can I use coconut cream instead of coconut milk?

Yes, coconut cream will result in a richer, thicker soup, but be careful not to make it too heavy. You may need to adjust the amount of broth.

What should I serve with this soup?

Serve this soup with a side of jasmine rice, crusty bread, or a simple green salad. For a full meal, consider pairing it with a light appetizer like spring rolls or shrimp skewers.

Conclusion

Coconut Lime Fish Soup is a delightful fusion of creamy coconut, zesty lime, and tender fish. It’s easy to make, packed with flavor, and offers numerous health benefits. Whether you’re looking for a light and refreshing meal or a cozy comfort food, this soup delivers both. Try it today and enjoy the vibrant tastes of Southeast Asia in the comfort of your home.

Coconut Lime Fish Soup Recipe: A Flavorful Delight

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

• Author: Amy
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings
• Category: Soup
• Method: Stovetop
• Cuisine: Southeast Asian
• Diet: Gluten Free

Print Recipe

Pin Recipe

---

Description

Coconut Lime Fish Soup is a vibrant, creamy dish that combines tropical coconut milk and zesty lime juice with tender fish, offering a light yet filling meal. Perfect for any season, it’s nourishing and refreshing.

---

Ingredients

1 pound white fish fillets (such as cod or tilapia), cut into bite-sized pieces

1 tablespoon olive oil

1 onion, finely chopped

2 cloves garlic, minced

1 tablespoon ginger, grated

1 red bell pepper, sliced

1 can (14 oz) coconut milk

2 cups fish or chicken broth

3 tablespoons lime juice

1 tablespoon fish sauce

1 teaspoon sugar

Salt and pepper to taste

1/4 cup fresh cilantro, chopped

Lime wedges for serving

Cook Mode Prevent your screen from going dark

---

Instructions

1. Sauté the Vegetables: Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté until translucent, about 5-6 minutes.
2. Add Garlic and Ginger: Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
3. Cook the Bell Pepper: Add the red bell pepper to the pot and cook for an additional 3-4 minutes until softened.
4. Add Liquids and Seasoning: Pour in the coconut milk and broth, stirring to combine. Bring the mixture to a simmer, then add the lime juice, fish sauce, and sugar. Season with salt and pepper to taste.
5. Cook the Fish: Gently add the fish pieces to the soup and simmer for 5-7 minutes, or until the fish is cooked through.
6. Finish the Soup: Remove the pot from heat and stir in the fresh cilantro. Serve the soup hot, garnished with lime wedges.

---

Notes

For a vegetarian version, replace the fish with tofu or mushrooms and use vegetable broth.

To make the soup spicier, add Thai chili peppers, red curry paste, or a dash of hot sauce.

For a thicker consistency, reduce the broth or simmer the soup longer.

If using frozen fish, ensure it’s thawed properly before adding it to the soup for best texture.

Coconut cream can be used instead of coconut milk for a richer soup. Adjust the broth accordingly.

---

Nutrition

• Serving Size: 1 serving
• Calories: 300
• Sugar: 6g
• Sodium: 650mg
• Fat: 18g
• Saturated Fat: 10g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 12g
• Fiber: 2g
• Protein: 25g
• Cholesterol: 70mg