Description
Hearty coconut lime fish soup brings together Mexico’s coastal flavors with creamy coconut milk and zesty lime. Fresh seafood and aromatic herbs create a comforting meal you’ll savor to the last spoonful.
Ingredients
Scale
Fish & Liquids:
- 1 pound white fish fillets (cod, halibut, or snapper), cut into bite-sized pieces
- 1 can (14 ounces) coconut milk
- 2 cups fish or vegetable broth
Vegetables & Aromatics:
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 inch fresh ginger, grated
- 1 red bell pepper, diced
- 1 cup cherry tomatoes, halved
Seasonings & Flavorings:
- 1 lime (zest and juice)
- 1 tablespoon fish sauce (optional)
- 1 tablespoon olive oil
- 1 teaspoon turmeric powder
- 1 teaspoon ground coriander
- 1/2 teaspoon crushed red pepper flakes
- Fresh cilantro or parsley for garnish
- Salt and pepper to taste
Instructions
- In a spacious pot, warm olive oil over medium heat and sauté onions until they become translucent and soft, approximately 5 minutes.
- Introduce minced garlic and ginger to the pot, allowing them to release their aromatic essence for about 1 minute.
- Incorporate diced bell peppers, turmeric, ground coriander, and red pepper flakes, stirring continuously until the peppers become tender and slightly wilted, around 2-3 minutes.
- Pour coconut milk and broth into the pot, bringing the mixture to a gentle, rolling simmer that allows flavors to meld together.
- Add chopped tomatoes, lime zest, and fish sauce to the simmering liquid, creating a vibrant and fragrant base for the soup.
- Carefully nestle fish pieces into the liquid, seasoning with salt and pepper to enhance the overall taste profile.
- Allow the fish to cook gently in the simmering broth for 8-10 minutes, ensuring it becomes delicately flaky and fully cooked through.
- Remove from heat and brighten the soup with fresh lime juice, tasting and adjusting seasonings as needed for a perfectly balanced flavor.
- Ladle the soup into serving bowls and garnish with a generous sprinkle of fresh herbs for added color and aromatic complexity.
Notes
- Choose firm white fish like cod, halibut, or mahi-mahi that holds its shape during simmering and absorbs flavor beautifully.
- Swap out fish for tofu or chickpeas to create a delightful vegetarian version without losing the soup’s vibrant tropical profile.
- Control spice levels by adjusting red pepper flakes; start with less and gradually increase for personalized heat intensity.
- Enhance soup’s depth by toasting spices briefly before adding liquids, which releases more complex aromatics and intensifies overall flavor.
- Prep Time: 11 minutes
- Cook Time: 10 minutes
- Category: Dinner, Appetizer
- Method: Sautéing
- Cuisine: Thai
Nutrition
- Serving Size: 4
- Calories: 275
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 12 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 17 g
- Cholesterol: 50 mg