Transport your taste buds to a tropical paradise with this Coconut Lime Fish Soup. Combining the creamy richness of coconut milk with the bright zest of lime, this soup is a harmonious blend of flavors that is both comforting and invigorating. Whether you’re seeking a light lunch or a satisfying dinner, this dish promises to deliver warmth and delight in every bowl.Recipe Castle
Ingredients
To serve 4, you’ll need:
- 1 pound (450g) white fish fillets (such as cod, halibut, or tilapia), cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 red bell pepper, sliced
- 1 can (14 oz or 400ml) coconut milk
- 2 cups (480ml) fish or chicken broth
- 2 tablespoons fish sauce
- Juice and zest of 1 lime
- 1 teaspoon sugar
- 1-2 red chilies, sliced (optional, for heat)
- 1 cup cherry tomatoes, halved
- 1 cup baby spinach or kale
- Salt and pepper to taste
- Fresh cilantro and lime wedges for garnishInstagram+3Recipe Castle+3Kimberly Raymond Studios+3The Guardian+9Kimberly Raymond Studios+9Recipes by Clare+9Recipe Castle+3Flavor Nectar+3Kimberly Raymond Studios+3InstagramFacebookFlavor Nectar+2Recipes by Clare+2Kimberly Raymond Studios+2
Instructions
- Sauté Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes. Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.
- Add Vegetables: Introduce the sliced red bell pepper to the pot, cooking for 2-3 minutes until slightly softened.Kimberly Raymond Studios
- Build the Broth: Pour in the coconut milk and broth, stirring to combine. Add the fish sauce, lime juice and zest, and sugar. Bring the mixture to a gentle simmer.
- Incorporate Remaining Ingredients: Add the cherry tomatoes and sliced chilies (if using) to the simmering broth. Let it cook for 5 minutes, allowing the flavors to meld.
- Cook the Fish: Gently place the fish pieces into the pot. Simmer for 5-7 minutes, or until the fish is opaque and flakes easily with a fork.
- Add Greens: Stir in the baby spinach or kale, cooking until wilted, about 1-2 minutes.Kimberly Raymond Studios
- Season and Serve: Taste the soup and adjust seasoning with salt and pepper as needed. Ladle into bowls and garnish with fresh cilantro and lime wedges.
Customization Tips
- Protein Variations: Swap the white fish for shrimp, scallops, or even tofu for a vegetarian option.Flavor Nectar+3Facebook+3Instagram+3
- Vegetable Additions: Enhance the soup with mushrooms, zucchini, or corn for added texture and flavor.
- Spice Level: Adjust the heat by adding more or fewer chilies, or incorporate a dash of chili oil for an extra kick.Recipes by Clare
Serving Suggestions
This Coconut Lime Fish Soup pairs beautifully with:
- Steamed jasmine or basmati rice
- Crusty bread or garlic toast
- A light cucumber salad with a tangy vinaigrette
For beverages, consider serving with a crisp white wine like Sauvignon Blanc or a refreshing iced herbal tea.Recipes by Clare
Storage and Reheating
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheating: Gently reheat on the stovetop over low heat to prevent the fish from overcooking. Stir occasionally to ensure even warming.
Conclusion
Embrace the flavors of the tropics with this Coconut Lime Fish Soup. Its blend of creamy coconut, zesty lime, and tender fish creates a dish that’s both nourishing and delightful. Whether you’re cooking for family, friends, or yourself, this soup is sure to become a cherished addition to your culinary repertoire.