Coconut Lime Fish Soup Recip
This coconut lime fish soup is a vibrant and flavorful dish, combining the richness of coconut milk, the zestiness of lime, and tender fish fillets. It’s light yet satisfying, making it perfect for a comforting meal with a tropical twist. The soup is infused with aromatic ingredients like garlic, ginger, and lemongrass, which provide depth to the broth.
Ingredients:
1 lb (450g) white fish fillets (such as cod, tilapia, or snapper), cut into bite-sized pieces
2 tbsp olive oil or coconut oil
1 onion, chopped
3 garlic cloves, minced
1-inch piece of fresh ginger, peeled and minced
1 stalk lemongrass, trimmed and smashed (optional)
1 red bell pepper, sliced
1 carrot, julienned
1 can (14 oz) full-fat coconut milk
4 cups fish stock or vegetable broth
1 cup water
2-3 tbsp fresh lime juice (to taste)
Zest of 1 lime
1-2 Thai red chilies, sliced (optional for heat)
1 tbsp fish sauce (optional)
Fresh cilantro leaves, for garnish
Salt and pepper, to taste
Instructions:
1. Prepare the ingredients: Begin by prepping all the vegetables, garlic, ginger, and fish. Slice the bell pepper, julienne the carrot, and mince the garlic and ginger. Smash the lemongrass stalk (if using) to release its oils.
2. Cook the aromatics: Heat the olive or coconut oil in a large pot over medium heat. Add the onion and sauté until softened and translucent, about 3-4 minutes. Add the garlic, ginger, and lemongrass (if using) and saute for another minute until fragrant.
3. Add the vegetables and broth: Stir in the red bell pepper and carrot. Then pour in the coconut milk, fish stock, and water. Bring the mixture to a simmer, and cook for about 5-7 minutes to allow the flavors to meld.
4. Cook the fish: Gently add the fish pieces to the pot and simmer for another 5-7 minutes, until the fish is cooked through and flaky.
5. Season the soup: Stir in the lime juice, lime zest, and fish sauce (if using). Taste the soup and adjust seasoning with salt, pepper, or more lime juice as needed. Add Thai red chilies if you like some heat.
6. Serve: Ladle the soup into bowls and garnish with fresh cilantro leaves. Serve with additional lime wedges if desired.
Nutritional Information
Calories: 270
Protein: 23g
Fat: 18g
Saturated fat: 12g
Carbohydrates: 12g
Fiber: 2g
Sugars: 5g
Sodium: 680mg
Cholesterol: 55mg
Notes:
Fish: You can use any white fish fillet, such as cod, tilapia, or snapper. Ensure the fish is fresh for the best flavor.
Coconut milk: Full-fat coconut milk gives the soup a rich, creamy texture. You can use light coconut milk if you’re looking to reduce the fat content.
Lemongrass: While optional, lemongrass adds a wonderful citrusy note to the soup. If you can’t find fresh lemongrass, you can use lemongrass paste or skip it.
Heat: The soup is mildly spicy with the addition of Thai chilies, but you can adjust the amount to your preference or omit them entirely.
Broth options: If you don’t have fish stock, vegetable broth works perfectly well, though it will slightly alter the flavor.
Make it ahead: The soup can be made ahead of time and stored in the refrigerator for up to 2 days. Just be sure to reheat gently to avoid overcooking the fish.
Enjoy this light and refreshing coconut lime fish soup.