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
