Irresistibly Creamy Coconut Lime Fish Soup You'll Crave
This Coconut Lime Fish Soup is a tropical escape with creamy richness and zesty flavor.
Equipment
- large pot
Ingredients
For the Base
- 1 lb White Fish Fillets Substitute with salmon or shrimp for different flavor profiles.
- 2 tbsp Olive Oil Can be replaced with coconut oil.
- 1 medium Onion Shallots can be used as a milder alternative.
- 3 cloves Garlic Fresh is recommended.
- 1 tbsp Ginger Fresh is ideal, ground ginger can replace it.
- 1 medium Red Bell Pepper Can be swapped for green bell pepper.
For the Soup
- 1 can Coconut Milk Light coconut milk can be used for a lower-fat version.
- 4 cups Fish or Chicken Broth Vegetable broth can be used for a vegetarian option.
- 1/4 cup Lime Juice Fresh lime juice is best.
- 1 tbsp Fish Sauce Can be omitted for vegetarian versions.
- 1 tbsp Sugar Can replace with honey or sweetener of choice.
- to taste Salt and Pepper Essential for enhancing all flavors.
For Garnishing
- 1/4 cup Fresh Cilantro Basil or parsley can be good alternatives.
- 2 wedges Lime For serving.
Instructions
Cooking Directions
- Heat olive oil in a large pot over medium heat. Add chopped onion and sauté until translucent, about 5 minutes.
- Stir in minced garlic and grated ginger; cook for 1 minute until fragrant.
- Add diced red bell pepper to the pot and cook until softened, about 3-4 minutes.
- Pour in the creamy coconut milk and chicken or fish broth; stir well to mix.
- Bring to a simmer, then mix in the fresh lime juice, fish sauce, and sugar. Season with salt and pepper.
- Gently add the fish pieces to the simmering pot; let it cook for 5-7 minutes until cooked through.
- Remove the pot from heat and stir in freshly chopped cilantro. Serve hot with lime wedges.
Notes
For a little kick, add some sliced Thai chilies to the soup! Serve with jasmine rice or crusty bread.