Print

Coconut Lime Fish Soup

Coconut Lime Fish Soup
Print Recipe

Coconut Lime Fish Soup is a vibrant and refreshing tropical seafood dish combining the creamy richness of coconut milk with the bright, tangy zest of lime. This light yet satisfying soup features tender firm white fish and a subtle spicy warmth, garnished with fresh herbs for a burst of color and flavor. Quick and easy to prepare, it is perfect for busy weeknights or casual entertaining, offering a delightful balance of bold, fresh flavors with an appealing tropical aesthetic.

Ingredients

Scale

Main Ingredients

  • 1 lb fresh white fish fillets (cod, halibut, or snapper), cut into bite-sized chunks
  • 1 can (14 oz) full-fat coconut milk
  • 2 tablespoons freshly squeezed lime juice
  • 1 teaspoon lime zest
  • 1 inch fresh ginger, minced
  • 2 garlic cloves, minced
  • 2 tablespoons fresh cilantro, chopped
  • 2 green onions, thinly sliced
  • 1 Thai red chili or jalapeño, sliced (adjust to taste)
  • 4 cups fish or vegetable broth
  • 1 tablespoon fish sauce or soy sauce (use gluten-free if needed)

Optional Vegetables

  • 1/2 cup diced bell peppers
  • 1/2 cup snap peas

Instructions

  1. Prepare Your Ingredients: Chop all fresh ingredients carefully. Slice the fish into bite-sized chunks, mince the garlic and ginger, chop the cilantro and green onions, and slice the chili. This prep ensures a smooth cooking process.
  2. Sauté Aromatics: Heat a bit of oil in a large pot over medium heat. Lightly sauté the minced garlic, ginger, and sliced chili until fragrant, about 1-2 minutes, releasing their flavors to build a warm, spicy base.
  3. Add Broth and Coconut Milk: Pour in the fish or vegetable broth and bring to a gentle simmer. Stir in the coconut milk thoroughly to create a creamy, luscious base for the soup.
  4. Introduce Fish and Vegetables: Gently add the fish pieces and any optional vegetables to the simmering broth. Allow them to cook through, about 3-5 minutes, until fish is opaque and tender but not falling apart.
  5. Finish with Lime and Herbs: Remove the pot from heat. Stir in the freshly squeezed lime juice and lime zest to add brightness and tang. Add chopped cilantro and green onions to enhance freshness and color.
  6. Season and Serve: Adjust saltiness and umami by adding fish sauce or soy sauce to taste. Ladle the soup into bowls and garnish with additional fresh herbs, sliced chili, or toasted coconut flakes if desired. Serve immediately.

Notes

  • Use the freshest white fish possible for the best texture and taste.
  • Do not overcook the fish; remove from heat as soon as it flakes easily.
  • Add lime juice gradually to achieve a perfect balance without overpowering the coconut creaminess.
  • Adjust the chili amount early to control the heat level based on your preference.
  • Full-fat coconut milk yields the creamiest, richest broth ideal for this soup.
  • Store leftover soup in an airtight container in the refrigerator for up to 2 days. Keep fresh herbs separate to prevent wilting upon reheating.
  • Freeze broth without fish for best quality; add freshly cooked fish when serving after thawing.
  • Reheat gently on low heat, stirring frequently to maintain creaminess and prevent curdling.

Nutrition

Keywords: Coconut lime fish soup, tropical seafood soup, creamy coconut fish soup, lime fish broth, quick seafood soup, gluten free seafood soup

Find it online: https://homemademealz.com/coconut-lime-fish-soup/