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Coconut Lime Fish Soup

Coconut Lime Fish Soup: A Zesty Tropical Delight at Home

Coconut Lime Fish Soup is a delicious, gluten-free meal packed with protein and tropical flavors of coconut and lime.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Soup
Cuisine Asian, Tropical
Servings 4 bowls
Calories 250 kcal

Equipment

  • large pot

Ingredients
  

For the Soup

  • 1 pound white fish fillets choose cod, halibut, or tilapia for the best texture and flavor.
  • 1 tablespoon vegetable oil helps sauté the aromatics for a delicious base.
  • 1 medium onion, diced adds sweetness and depth to the broth.
  • 3 cloves garlic, minced for a fragrant kick that enhances the soup’s flavor.
  • 1 inch piece ginger, grated offers a warming spice that pairs wonderfully with the coconut.
  • 2 cups vegetable or fish broth use fish broth for a richer taste or veggie broth for a lighter option.
  • 1 can coconut milk the star ingredient that brings creaminess and sweetness.
  • 1 cup cherry tomatoes, halved adds a burst of freshness and color to the soup.
  • 1 tablespoon fish sauce essential for umami depth; a little goes a long way.
  • 2 limes Juice and zest brightens the soup and enhances the tropical vibes.
  • Salt and pepper to taste

For Garnish

  • Fresh cilantro, chopped adds a splash of color and a burst of herbal flavor.
  • Lime wedges serve alongside for an extra squeeze of zesty goodness.

Instructions
 

Step-by-Step Instructions for Coconut Lime Fish Soup

  • Begin by cutting the white fish fillets into bite-sized pieces, ensuring they’re uniform for even cooking. Set these aside while you gather the rest of your ingredients.
  • In a large pot, heat the vegetable oil over medium heat until shimmering. Add the diced onion, minced garlic, and grated ginger, sautéing for about 3-4 minutes until the onion turns translucent and fragrant.
  • Pour in the vegetable or fish broth to the pot and increase the heat slightly to bring the mixture to a gentle simmer. This step, lasting about 5 minutes, allows the flavors of your aromatics to meld beautifully.
  • Stir in the can of coconut milk, mixing well until fully combined with the broth. Let the soup simmer gently for another 2-3 minutes.
  • Introduce the halved cherry tomatoes and sliced bell pepper into the pot, allowing them to simmer for about 5 minutes until they soften slightly.
  • Stir in the fish sauce along with the juice and zest of the two limes. Season the Coconut Lime Fish Soup with salt and pepper to taste, letting it simmer for an additional minute.
  • Carefully add the prepared fish pieces to the soup, stirring gently. Cook for 5-7 minutes or until the fish becomes opaque and flakes easily with a fork.
  • Once the fish is cooked through, taste your Coconut Lime Fish Soup, adjusting seasoning with more salt, pepper, or lime juice if needed.
  • Remove the pot from heat and ladle the steaming soup into bowls. Garnish each serving with chopped fresh cilantro and a lime wedge.

Notes

Choose the freshest fish fillets available for the best flavor, and feel free to customize with seasonal vegetables.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 20gProtein: 22gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 60mgSodium: 600mgPotassium: 800mgFiber: 3gSugar: 4gVitamin A: 500IUVitamin C: 30mgCalcium: 50mgIron: 1mg
Keyword Coconut Lime Fish Soup, comfort food, gluten-free, Healthy, quick meal, Seafood Soup
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