Why You’ll Love This Recipe
This Coconut Lime Fish Soup is bursting with flavor, offering a harmonious blend of creamy coconut milk and citrusy lime. The fresh fish adds a tender texture to the soup, while the ginger and garlic elevate the flavor profile with a warm, slightly spicy note. The addition of lime juice and zest brings a refreshing contrast, making each spoonful a satisfying experience. It’s a healthy, low-calorie meal that’s rich in protein and healthy fats, making it both nourishing and delicious.
Whether you’re craving a light meal or a flavorful soup to warm you up, this recipe is quick, easy, and full of tropical charm.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 500 g fresh white fish (like cod or tilapia)
- 400 ml coconut milk
- Juice and zest of 2 limes
- 3 cloves of garlic, finely chopped
- 2 cm piece of ginger, grated
Directions
- Cut the fish into bite-sized pieces and set aside.
- In a large pot, combine the coconut milk, garlic, ginger, and lime zest.
- Bring the mixture to a simmer over medium heat.
- Once the soup is simmering, gently add the fish pieces to the pot.
- Cook for 5-7 minutes or until the fish is tender and cooked through.
- Add the lime juice and stir to combine.
- Taste and adjust seasoning with salt and pepper if desired.
- Serve hot, garnished with additional lime zest or fresh herbs if desired.
Servings and Timing
- Servings: 4
- Prep time: 10 minutes
- Cook time: 15 minutes
- Total time: 25 minutes
Variations
- Vegetarian Version: Replace the fish with tofu or chickpeas for a vegetarian-friendly version of the soup.
- Spicy Twist: Add a finely chopped chili pepper or a teaspoon of red pepper flakes to give the soup a spicy kick.
- Herb Infusion: Add fresh herbs like cilantro or basil to the soup for extra flavor and color.
- Broth Addition: If you prefer a lighter broth, replace half of the coconut milk with vegetable or chicken stock.
Storage/Reheating
- Storage: Store any leftover soup in an airtight container in the refrigerator for up to 2-3 days.
- Reheating: Reheat the soup gently over low heat on the stove to avoid overcooking the fish. If the soup has thickened too much in the fridge, add a splash of water or coconut milk to reach your desired consistency.
FAQs
Can I use frozen fish for this recipe?
Yes, you can use frozen fish. Just make sure to thaw it fully before cooking.
Can I make this soup ahead of time?
Yes, you can prepare the soup a day in advance. Just reheat gently before serving.
What other types of fish can I use in this soup?
You can substitute the cod or tilapia with any mild white fish such as haddock, halibut, or snapper.
Can I freeze this soup?
While it’s possible to freeze the soup, the texture of the fish might change upon thawing. If you plan to freeze, make sure to remove the fish before freezing and add fresh fish when reheating.
Is this recipe gluten-free?
Yes, this Coconut Lime Fish Soup is naturally gluten-free.
Can I make this soup spicier?
Absolutely! You can add more ginger, chili flakes, or fresh chili to give the soup an extra kick.
How do I make the soup thicker?
If you’d like a thicker soup, you can blend a small portion of the soup and then stir it back into the pot for added creaminess.
Can I add vegetables to this soup?
Yes, you can add vegetables like bell peppers, carrots, or spinach for added texture and flavor.
What can I serve with this soup?
Serve this soup with a side of rice, crusty bread, or a light salad for a complete meal.
Can I use lime juice from a bottle?
Fresh lime juice is always best, but bottled lime juice can be used in a pinch. Just ensure it’s a high-quality variety for the best flavor.
Conclusion
Coconut Lime Fish Soup is a vibrant and healthy dish that perfectly balances creamy, tangy, and savory flavors. Its ease of preparation and flexibility make it a great choice for anyone looking to enjoy a light yet satisfying meal. Whether you’re serving it on a busy weeknight or impressing guests at a dinner party, this soup is sure to become a favorite. Enjoy the tropical taste of this delicious, simple recipe!
Coconut Lime Fish Soup
- Total Time: 25 minutes
- Yield: 4 servings
- Diet: Low Calorie
Description
A fragrant and vibrant Coconut Lime Fish Soup made with fresh white fish, creamy coconut milk, and zesty lime. This light yet satisfying soup bursts with tropical flavors, combining the richness of coconut with the tang of lime. Quick and easy to make, it’s perfect for a healthy weeknight dinner or a special lunch.
Ingredients
- 500 g fresh white fish (like cod or tilapia)
- 400 ml coconut milk
- Juice and zest of 2 limes
- 3 cloves garlic, finely chopped
- 2 cm piece of ginger, grated
Instructions
- Cut the fish into bite-sized pieces and set aside.
- In a large pot, combine the coconut milk, garlic, ginger, and lime zest.
- Bring to a simmer over medium heat.
- Add the fish pieces gently to the pot once the soup is simmering.
- Cook for 5-7 minutes or until the fish is cooked through.
- Add lime juice and stir to combine.
- Taste and adjust seasoning with salt and pepper if desired.
- Serve hot, garnished with extra lime zest or fresh herbs like cilantro, if desired.
Notes
- To make it vegetarian, replace the fish with tofu or chickpeas.
- Spice it up with chili or red pepper flakes.
- For a lighter broth, replace some of the coconut milk with vegetable or chicken stock.
- The soup stores well in the fridge for 2-3 days and can be reheated gently.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup, Healthy, Seafood
- Method: Stovetop
- Cuisine: Tropical, Thai-inspired