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Coconut Lime Fish Soup Recipe

Coconut Lime Fish Soup Recipe: A Tropical Escape in a Bowl

Coconut Lime Fish Soup Recipe is a nourishing bowl of goodness with creamy broth and delicate fish, perfect for busy days.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowl
Course: Soups
Cuisine: Southeast Asian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 1 pound white fish fillets salmon or shrimp are great substitutes.
  • 2 tablespoons olive oil avocado oil is an alternative.
  • 1 onion finely chopped; leeks can be used.
  • 3 garlic cloves minced; fresh is recommended.
  • 1 tablespoon grated ginger ground ginger can work in a pinch.
For the Broth
  • 1 red bell pepper or any bell pepper; add chili peppers for heat.
  • 1 can coconut milk light coconut milk for lower-fat option.
  • 4 cups fish or chicken broth vegetable broth can substitute.
  • 2 lime juice fresh juice is best.
  • 2 tablespoons fish sauce soy sauce is a vegetarian alternative.
  • 1 teaspoon sugar adjust or omit to taste.
  • salt and pepper season to taste.
For the Finishing Touch
  • 1 handful fresh cilantro use parsley if preferred.
  • lime wedges lime wedges for serving.

Equipment

  • Large pot

Method
 

Step‑by‑Step Instructions
  1. In a large pot, heat 2 tablespoons of olive oil over medium heat. Add one finely chopped onion and sauté for about 5 minutes, or until translucent.
  2. Stir in 3 minced garlic cloves and 1 tablespoon of grated ginger. Cook for another minute, allowing the garlic and ginger to release their aromas.
  3. Add 1 sliced red bell pepper to the pot and cook for 3-4 minutes until tender.
  4. Pour in 1 can of coconut milk and 4 cups of fish or chicken broth. Stir well and bring to a gentle simmer.
  5. Add the juice of 2 limes, 2 tablespoons of fish sauce, and 1 teaspoon of sugar. Season with salt and pepper to taste and stir until combined.
  6. Gently add 1 pound of white fish fillets to the simmering broth. Cook for 5-7 minutes until fish becomes opaque.
  7. Remove from heat and stir in a handful of chopped fresh cilantro. Serve hot with lime wedges on the side.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 15gProtein: 28gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 4gVitamin A: 1000IUVitamin C: 30mgCalcium: 50mgIron: 2mg

Notes

Use fresh ingredients for better flavor. Adjust for heat with chili peppers if desired. Store leftovers for up to 3 days in the fridge or freeze for up to 2 months.

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