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Coconut Lime Fish Soup

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This Coconut Lime Fish Soup combines tender white fish with a creamy coconut milk base, infused with aromatic ginger, garlic, and red curry paste. A refreshing splash of lime juice adds a citrusy kick, making this light yet flavorful soup the perfect meal for any time of year.

Ingredients

  • 1 lb white fish fillets (cod, halibut, or tilapia)
  • 1 tbsp olive oil
  • 1 small onion, diced
  • 2 garlic cloves, minced
  • 1 tbsp ginger, minced
  • 1 tbsp red curry paste
  • 1 can (14 oz) coconut milk
  • 2 cups chicken or vegetable broth
  • 1 tbsp fish sauce
  • Juice of 1 lime
  • Salt and pepper, to taste
  • Fresh cilantro, for garnish
  • Lime wedges, for serving

Instructions

1️⃣ Prepare the fish: Pat the fish fillets dry with a paper towel, season with salt and pepper, and set aside.

2️⃣ Sauté the aromatics: Heat olive oil in a large pot over medium heat. Add the diced onion and cook for 3-4 minutes until softened. Add the garlic, ginger, and red curry paste. Cook for another minute until fragrant.

3️⃣ Add the liquid: Stir in the coconut milk and broth, and bring the mixture to a simmer.

4️⃣ Simmer the fish: Gently add the seasoned fish fillets to the simmering soup. Cook for 8-10 minutes until the fish is cooked through and flakes easily with a fork.

5️⃣ Season the soup: Stir in the fish sauce and lime juice. Taste and adjust seasoning with additional salt, pepper, or lime juice if needed.

6️⃣ Serve and garnish: Ladle the soup into bowls, garnish with fresh cilantro, and serve with lime wedges on the side for an extra citrusy kick.

Notes

  • Spicy Kick: Add sliced fresh chili or a pinch of cayenne pepper to increase the heat.
  • Vegetarian Version: Use tofu or extra vegetables in place of the fish.
  • Different Fish: Try other firm white fish like snapper or grouper.
  • Extra Veggies: Add bell peppers, carrots, or spinach for more texture and nutrients.