Description
Coconut Lime Fish Soup is a flavorful Thai-inspired seafood dish featuring tender white fish simmered in a creamy coconut milk broth infused with fresh lime juice, ginger, garlic, and red curry paste. This refreshing and aromatic soup is easy to prepare on the stovetop, perfect for a light yet satisfying meal.
Ingredients
Scale
Soup Base
- 1 tablespoon coconut oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 red bell pepper, sliced
- 1 teaspoon red curry paste (optional for spice)
- 1 can (14 oz) coconut milk
- 2 cups fish or vegetable broth
- 1½ tablespoons fish sauce
- Juice of 2 limes (plus extra for serving)
Main Ingredients
- 1 lb white fish fillets (like cod, halibut, or tilapia – cut into chunks)
- 1 cup cherry tomatoes, halved
Seasoning and Garnish
- Salt and pepper to taste
- Fresh cilantro or basil for garnish
Instructions
- Heat the aromatics: In a large soup pot, heat coconut oil over medium heat. Add the diced onion and cook for 2–3 minutes until softened. Stir in garlic, grated ginger, and sliced red bell pepper, sautéing for another 2–3 minutes until fragrant and tender.
- Add curry paste: Mix in the red curry paste if using, cooking for about 1 minute to release the flavors and aromas.
- Add liquids and simmer: Pour in the coconut milk, fish or vegetable broth, fish sauce, and lime juice. Stir well to combine all ingredients, then bring the soup to a gentle simmer over medium-low heat.
- Cook the fish and tomatoes: Add the chunks of white fish and halved cherry tomatoes to the pot. Simmer gently for 6–8 minutes, or until the fish is opaque, flakes easily, and is cooked through. Adjust seasoning with salt and pepper to taste.
- Serve and garnish: Ladle the hot soup into bowls and garnish with fresh cilantro or basil leaves. Serve with extra lime wedges on the side for added brightness, and optionally accompany with rice or crusty bread.
Notes
- For extra heat, add sliced chili peppers or increase the amount of red curry paste.
- The soup works well with alternative proteins like shrimp or tofu instead of fish.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
- Adjust lime juice to taste to balance acidity and brightness.
- This soup is naturally gluten-free and dairy-free, making it suitable for those dietary preferences.
