Coconut Lime Fish Soup is a fragrant, creamy, and zesty dish that transports you straight to a tropical paradise. With tender fish, rich coconut milk, and a burst of lime, this soup strikes a perfect balance of flavors. It’s light, refreshing, and simple enough for a weekday meal, yet impressive enough to serve at a dinner party.
Ingredients
For the Soup Base:
- 1 tablespoon coconut oil or vegetable oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 tablespoon ginger, grated
- 2 stalks lemongrass, bruised (optional, for added fragrance)
- 2–3 cups fish stock or chicken stock
- 1 can (14 oz) coconut milk
- 1 medium carrot, thinly sliced
- 1 red bell pepper, sliced
- 1 small zucchini, sliced into rounds
For the Fish:
- 1 pound firm white fish fillets (cod, tilapia, or snapper), cut into bite-sized pieces
- Juice of 2 limes
- Salt and pepper, to taste
For Seasoning:
- 1 tablespoon fish sauce (optional, for umami)
- 1 teaspoon red curry paste or chili flakes (adjust to spice preference)
- 1 teaspoon sugar (optional, to balance flavors)
- Fresh cilantro leaves, for garnish
- Lime wedges, for serving
Instructions
1. Marinate the Fish
- In a bowl, combine the fish pieces, lime juice, a pinch of salt, and pepper.
- Toss to coat and set aside while preparing the soup.
2. Prepare the Soup Base
- Heat coconut oil in a large pot over medium heat.
- Add the onion and sauté until soft and translucent (about 3–5 minutes).
- Stir in the garlic, ginger, and lemongrass. Cook for another 2 minutes until fragrant.
3. Add the Stock and Coconut Milk
- Pour in the fish stock and bring to a gentle simmer.
- Add the coconut milk, stirring to combine.
- Toss in the carrot, red bell pepper, and zucchini. Let the soup simmer for 8–10 minutes, or until the vegetables are tender but still vibrant.
4. Season the Soup
- Stir in the fish sauce, red curry paste (or chili flakes), and sugar (if using).
- Taste and adjust seasoning as needed.
5. Cook the Fish
- Add the marinated fish pieces to the simmering soup. Ensure they are fully submerged.
- Cover and cook for 5–7 minutes, or until the fish is opaque and cooked through. Be careful not to overcook.
6. Finish and Serve
- Remove the lemongrass stalks (if used).
- Ladle the soup into bowls and garnish with fresh cilantro leaves.
- Serve with lime wedges for an extra zing.
Tips for the Best Coconut Lime Fish Soup
- Use Fresh Fish: Firm white fish works best as it holds its shape in the soup.
- Make It Creamier: For a richer soup, add an extra half-can of coconut milk.
- Spice It Up: Add sliced fresh chili or a splash of hot sauce for a spicier kick.
- Balance Flavors: If the soup tastes too tangy, add a pinch of sugar to balance the lime’s acidity.
Variations
- Seafood Medley: Add shrimp, scallops, or mussels for a seafood-packed version.
- Vegetarian Option: Replace fish with tofu or chickpeas and use vegetable stock.
- Herbal Twist: Add fresh Thai basil or mint for a unique flavor profile.
Serving Suggestions
- Serve this soup with steamed jasmine rice or crusty bread for a heartier meal.
- Pair it with a tropical drink, like coconut water or a mango smoothie, for an island-inspired experience.
Storage and Reheating
- Refrigerate: Store leftover soup in an airtight container for up to 2 days.
- Reheat: Warm gently on the stovetop over low heat. Avoid boiling to prevent the fish from becoming tough.
Why You’ll Love This Recipe
- Quick and Easy: Ready in under 30 minutes.
- Nutritious: Packed with protein, vitamins, and healthy fats.
- Flavorful: A delightful balance of creamy coconut and tangy lime.
Final Thoughts
Coconut Lime Fish Soup is a tropical escape in a bowl. Its creamy base, tender fish, and bright lime flavors make it an unforgettable dish that’s both comforting and refreshing. Whether you're craving something exotic or looking for a quick weeknight dinner, this soup is the perfect choice. Enjoy your tropical delight! 🐟🍋
