Description
Coconut Lime Fish Soup is a flavorful and aromatic dish that combines the creaminess of coconut milk with the zesty tang of lime. This Thai-inspired soup features tender white fish, cherry tomatoes, and a blend of spices for a comforting and satisfying meal.
Ingredients
Scale
For the Soup:
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 red bell pepper, sliced
- 1 teaspoon curry powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon red pepper flakes (optional)
- 1 can (14 ounces) full-fat coconut milk
- 2 cups fish stock or vegetable broth
- 1 tablespoon fish sauce
- juice and zest of 1 lime
- 1 pound white fish fillets (such as cod or tilapia), cut into chunks
- 1/2 cup cherry tomatoes, halved
- 1/4 cup chopped fresh cilantro
- salt and black pepper to taste
Instructions
- Heat olive oil: In a large pot over medium heat, sauté the onion until softened.
- Add aromatics: Stir in garlic, ginger, red bell pepper, curry powder, cumin, and red pepper flakes; cook until fragrant.
- Combine liquids: Pour in coconut milk and fish stock, then add fish sauce, lime juice, and zest.
- Simmer: Bring to a gentle simmer, then add fish and cherry tomatoes; cook until fish is opaque.
- Season and serve: Season with salt and pepper, stir in cilantro, and serve hot.
Notes
- For extra richness, add a splash of heavy cream.
- This soup pairs beautifully with jasmine rice or rice noodles.
- You can also use shrimp or scallops instead of fish.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 310
- Sugar: 4g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 50mg
