Coconut Lime Fish Soup
The Coconut Lime Fish Soup brings the vibrant essence of Southeast Asian cuisine to your kitchen with its harmonious blend of creamy, tangy, and savory flavors. Full-fat coconut milk creates a rich, velvety base, while lime juice and zest add a refreshing zing. Firm white fish, like cod or tilapia, absorbs the aromatic broth, and colorful vegetables add texture and nutrition. This soup’s adaptability—whether you tweak the heat or swap ingredients—makes it a standout Coconut Lime Fish Soup that’s both approachable for home cooks and impressive for guests.
Ingredients
- 1 lb firm white fish cod, halibut, or tilapia, cut into bite-sized pieces
- 1 can 13.5 oz full-fat coconut milk
- 2 cups fish stock or vegetable broth, unsalted
- Juice of 2 limes + 1 tsp lime zest
- 2 cloves garlic minced
- 1- inch piece fresh ginger grated
- 1 small onion finely chopped
- 1 cup diced bell peppers any color
- 1 medium carrot julienned
- 1 cup fresh spinach or kale
- Handful of fresh cilantro chopped, for garnish
- 1 tsp ground turmeric
- 1/2 tsp chili flakes optional, for heat
- Salt and black pepper to taste
- 2 tbsp neutral oil avocado or coconut oil
Instructions
- Sauté Aromatics: Heat 2 tbsp oil in a large pot or Dutch oven over medium heat. Add 1 chopped onion, 2 minced garlic cloves, and 1-inch grated ginger. Sauté for 3-4 minutes until fragrant and onions are translucent.
- Cook Vegetables: Add 1 cup diced bell peppers and 1 julienned carrot. Stir and cook for 2-3 minutes to soften slightly.
- Build the Broth: Pour in 2 cups fish stock and 1 can coconut milk. Stir to combine and bring to a simmer. Let simmer for 5 minutes to meld flavors.
- Add Fish and Seasonings: Gently add 1 lb fish pieces, 1 tsp turmeric, 1/2 tsp chili flakes (if using), and salt and pepper to taste. Simmer for 5-7 minutes until the fish is cooked through and flakes easily.
- Finish with Greens and Lime: Stir in 1 cup spinach or kale and cook for 1-2 minutes until wilted. Add the juice of 2 limes and 1 tsp lime zest. Taste and adjust seasoning with more salt, pepper, or lime juice.
- Serve: Ladle into bowls, garnish with chopped cilantro, and serve hot as a tropical Coconut Lime Fish Soup, with rice or crusty bread on the side.
Notes
- Don’t Overcook Fish: Add fish towards the end and cook just until it flakes to keep it tender.
- Use Full-Fat Coconut Milk: Ensures a rich, creamy texture; low-fat versions dilute flavor.
- Taste and Adjust: Balance the soup with extra lime juice or salt before serving.
- Prep Ingredients: Chop and measure everything beforehand for a smooth cooking process.
- Add Heat Gradually: Start with a small amount of chili flakes and adjust to avoid overpowering the Coconut Lime Fish Soup.