Coconut Lime Fish Soup (Printable Version)
A fragrant Southeast Asian inspired soup with flaky white fish in coconut milk broth, brightened with lime and fresh herbs.
# Ingredients:
→ Proteins
01 -
1 pound white fish fillets, cut into bite-sized pieces
→ Base
02 -
1 tablespoon vegetable oil
03 -
1 medium onion, chopped
04 -
3 cloves garlic, minced
05 -
1-inch piece ginger, minced
06 -
1 red bell pepper, sliced
→ Liquids
07 -
400 ml (14 oz) coconut milk
08 -
2 cups fish stock or chicken broth
09 -
2 tablespoons fish sauce
→ Seasonings
10 -
2 limes, zest and juice
11 -
1 teaspoon sugar
12 -
1-2 red chilies, sliced
→ Garnish
13 -
1 cup cherry tomatoes, halved
14 -
Fresh cilantro and basil, for serving
15 -
Lime wedges, for serving
# Steps:
01 -
Heat vegetable oil in a large pot over medium heat. Add chopped onion and cook until softened, about 3-4 minutes. Add minced garlic, ginger, and sliced chilies, then cook until fragrant, approximately 1-2 minutes.
02 -
Pour in coconut milk and stock. Add fish sauce, lime zest, lime juice, and sugar. Bring the mixture to a gentle simmer.
03 -
Add sliced bell peppers and halved cherry tomatoes to the simmering broth. Cook for 5-7 minutes until vegetables are tender-crisp.
04 -
Gently add fish pieces to the soup. Simmer for 5-7 minutes until fish is just cooked through and flakes easily.
05 -
Taste and adjust seasonings as needed. Ladle into bowls, garnish generously with fresh cilantro and basil leaves. Serve immediately with additional lime wedges on the side.
# Notes:
01 -
For more depth of flavor, consider adding 1-2 tablespoons of Thai red or green curry paste when cooking the aromatics.
02 -
The broth base can be prepared up to 2 days ahead, with fish added just before serving for optimal texture.
03 -
Soup keeps refrigerated for up to 2 days, though fish texture may change slightly upon reheating.