Description
Coconut Lime Fish Soup is a vibrant Thai-inspired main course featuring tender white fish simmered in a fragrant broth of coconut milk, lime, red curry paste, and fresh herbs. This dairy-free, gluten-free soup combines spicy, tangy, and creamy flavors, perfect for a light yet satisfying meal.
Ingredients
Scale
Soup Base
- 1 tablespoon coconut oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon red curry paste
- 3 cups fish or vegetable broth
- 1 can (13.5 oz) full-fat coconut milk
- 1 tablespoon fish sauce
- Juice and zest of 1 lime
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Main Ingredients
- 1 pound white fish fillets (such as cod or halibut), cut into chunks
- 1 cup cherry tomatoes, halved
- 1 cup baby spinach
Garnish
- Fresh cilantro
- Lime wedges
Instructions
- Heat the base ingredients: Heat the coconut oil in a large pot over medium heat. Add the diced onion and cook until softened, about 3 minutes. Stir in the garlic, ginger, and red curry paste, cooking for another minute until fragrant.
- Add liquids and seasonings: Pour in the fish or vegetable broth and bring to a gentle simmer. Add the coconut milk, fish sauce, lime juice, lime zest, salt, and black pepper, then stir to combine.
- Cook the fish and vegetables: Add the white fish chunks and cherry tomatoes to the pot. Simmer gently for 6–8 minutes until the fish is cooked through and flakes easily.
- Finish with greens: Stir in the baby spinach and cook for an additional 1 minute until wilted. Taste the soup and adjust seasoning if needed.
- Serve: Ladle the soup into bowls and garnish with fresh cilantro and lime wedges. Serve hot.
Notes
- For a spicier soup, increase the amount of red curry paste or add a pinch of chili flakes.
- This soup pairs wonderfully with jasmine rice or rice noodles for a complete meal.
- Use firm white fish like cod or halibut to prevent the fish from falling apart during cooking.
