Coconut Lime Fish Soup is a delightful and refreshing dish that brings together the flavors of the sea and the creaminess of coconut milk. With hints of lime and ginger, this soup is perfect for a light meal that feels both comforting and tropical. Packed with fish, vegetables, and spices, it’s a wonderful choice for any night of the week.
Why make this recipe
This recipe is not only quick and easy to make, but it also promotes healthy eating. The main ingredient, fish, is rich in protein and omega-3 fatty acids. Coconut milk adds a creamy texture without being heavy. Plus, with vibrant veggies like bell peppers and spinach, you are getting a good dose of vitamins. It’s perfect for those busy days when you want something nutritious yet satisfying.
How to prepare Coconut Lime Fish Soup
Ingredients:
- 1 lb fish fillets (white fish such as cod or tilapia)
- 1 can (14 oz) coconut milk
- 2 cups fish or chicken broth
- 1 lime (juice and zest)
- 1 onion (chopped)
- 2 garlic cloves (minced)
- 1 inch ginger (grated)
- 1 red bell pepper (sliced)
- 2 cups spinach or kale
- Salt and pepper to taste
- Fresh cilantro or parsley for garnish
Steps:
- In a large pot, sauté the onion, garlic, and ginger over medium heat until softened.
- Add the red bell pepper and cook for a few more minutes.
- Pour in the coconut milk and broth, and bring to a simmer.
- Add the fish fillets and lime juice, cooking gently until the fish is cooked through (about 5-7 minutes).
- Stir in the spinach or kale and let wilt.
- Season with salt, pepper, and lime zest.
- Serve hot, garnished with fresh cilantro or parsley.
How to serve Coconut Lime Fish Soup
Serve the soup hot in deep bowls. For an extra touch, add a sprig of fresh cilantro or parsley on top. This soup pairs well with crusty bread or steamed rice, making it a complete meal.
How to store Coconut Lime Fish Soup
Store any leftover soup in an airtight container in the refrigerator. It will keep well for about 2-3 days. When reheating, do so gently on the stove to maintain the quality of the fish and veggies.
Tips to make Coconut Lime Fish Soup perfectly
- Use fresh fish for the best flavor. If you can, buy the fish the same day you plan to make the soup.
- Make sure to not overcook the fish; it should be flaky but still moist.
- Taste and adjust the seasoning as you go. You can add more lime juice for extra tang.
Variations
You can customize this soup to your liking. Try adding shrimp or scallops for a seafood mix. If you want extra spice, toss in some red pepper flakes or jalapeños. For a vegetarian version, substitute fish with tofu and use vegetable broth.
FAQ
1. Can I use frozen fish fillets?
Yes, you can use frozen fish fillets. Just make sure to thaw them completely before adding them to the soup.
2. Is there a way to make this soup spicier?
Absolutely! You can add some chopped fresh chilies or a sprinkle of red pepper flakes while cooking.
3. Can I make this soup ahead of time?
Yes, you can make it ahead of time. However, the fish may become soft when reheating. It’s best to add fresh fish when you’re ready to serve if you plan on making it in advance.
Enjoy your Coconut Lime Fish Soup! It’s a bowl of sunshine that will zest up your day.
PrintCoconut Lime Fish Soup
A delightful and refreshing dish that combines the flavors of the sea and creamy coconut milk, perfect for a light and healthy meal.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Cooking
- Cuisine: Thai
- Diet: Pescatarian
Ingredients
- 1 lb fish fillets (white fish such as cod or tilapia)
- 1 can (14 oz) coconut milk
- 2 cups fish or chicken broth
- 1 lime (juice and zest)
- 1 onion (chopped)
- 2 garlic cloves (minced)
- 1 inch ginger (grated)
- 1 red bell pepper (sliced)
- 2 cups spinach or kale
- Salt and pepper to taste
- Fresh cilantro or parsley for garnish
Instructions
- In a large pot, sauté the onion, garlic, and ginger over medium heat until softened.
- Add the red bell pepper and cook for a few more minutes.
- Pour in the coconut milk and broth, and bring to a simmer.
- Add the fish fillets and lime juice, cooking gently until the fish is cooked through (about 5-7 minutes).
- Stir in the spinach or kale and let wilt.
- Season with salt, pepper, and lime zest.
- Serve hot, garnished with fresh cilantro or parsley.
Notes
Use fresh fish for the best flavor. Adjust seasoning with lime juice for extra tang.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 40mg
Keywords: fish soup, coconut milk, lime, healthy soup, thai soup