Description
A delicious and comforting Coconut Lime Fish Soup with a Thai-inspired flair. This flavorful soup features tender white fish in a creamy coconut broth with a zesty lime kick. Perfect for a cozy dinner.
Ingredients
Scale
Fish Soup:
- 1 lb firm white fish (such as cod, halibut, or snapper) cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 small onion finely chopped
- 3 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 1 red bell pepper sliced
Coconut Broth:
- 1 can (14 oz) coconut milk
- 4 cups fish or vegetable broth
- 2 tablespoons fish sauce
- 1 tablespoon lime zest
- 2 tablespoons fresh lime juice
- 1 tablespoon brown sugar
- 1 cup cherry tomatoes halved
- 1 cup baby spinach or kale
- 1–2 Thai chilies sliced (optional for heat)
- Salt and pepper to taste
Instructions
- Heat olive oil: In a large pot over medium heat, sauté onion until soft, about 3 minutes.
- Add aromatics: Stir in garlic and ginger, cook until fragrant. Add bell pepper and cook for another 2 minutes.
- Make the broth: Pour in coconut milk and broth, add fish sauce, lime zest, lime juice, and brown sugar. Simmer gently for 10 minutes.
- Cook the fish: Add fish and cherry tomatoes, simmer until fish is opaque and flakes easily, about 5–7 minutes.
- Finish the soup: Stir in spinach or kale, cook until wilted. Season with salt and pepper. Serve hot with lime wedges and cilantro.
Notes
- Use firm white fish for best results.
- Add lime juice towards the end for a vibrant flavor.
- Adjust chilies to your preferred spice level.
- Pair with rice or noodles for a heartier meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai-inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 8 g
- Sodium: 680 mg
- Fat: 24 g
- Saturated Fat: 19 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 3 g
- Protein: 24 g
- Cholesterol: 45 mg
