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–+ servings
Coconut Lime Fish Soup

Coconut Lime Fish Soup: A Tropical Escape in Every Spoonful

Coconut Lime Fish Soup is a tropical delight that brings vibrant flavors and easy preparation to your dinner table.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Seafood, Tropical
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 1 pound White Fish Fillets Substitute with shrimp, scallops, or mussels if desired.
  • 2 tablespoons Vegetable Oil Can use coconut oil for deeper flavor.
  • 1 medium Onion Substitute with shallots if preferred.
  • 2 cloves Garlic Fresh is best; avoid powdered garlic for authenticity.
  • 1 tablespoon Ginger Grate fresh ginger for vibrant flavor.
  • 4 cups Vegetable or Fish Broth Opt for homemade or low-sodium options.
  • 1 can Coconut Milk Use light for a lower-calorie option.
  • 1 cup Cherry Tomatoes Can substitute with diced tomatoes if not in season.
  • 1 medium Bell Pepper Any variety works or substitute with other veggies.
  • 2 tablespoons Fish Sauce For vegetarian option, consider soy sauce.
  • 2 medium Limes Both zest and juice enhance freshness.
  • to taste Salt & Pepper Essential for seasoning.
  • 1/4 cup Fresh Cilantro Use for garnish; omit if not a cilantro fan.
  • as needed Lime Wedges For serving, adding brightness.

Equipment

  • Large Pot

Method
 

Step-by-Step Instructions
  1. Prepare the Fish: Cut your white fish fillets into bite-sized pieces, about one to two inches in size. Set aside.
  2. Heat the Oil: In a large pot, heat two tablespoons of vegetable oil over medium heat until shimmering.
  3. Sauté Aromatics: Add one diced onion and sauté for 3-4 minutes. Stir in minced garlic and grated ginger; cook for another 2-3 minutes.
  4. Add Broth: Pour in 4 cups of vegetable or fish broth, bring to a gentle simmer, cooking for about 5 minutes.
  5. Incorporate Coconut Milk: Stir in one can of coconut milk and return to a simmer for about 3 minutes.
  6. Add Vegetables: Fold in one cup of halved cherry tomatoes and one sliced bell pepper; simmer for 5 minutes.
  7. Season the Soup: Add two tablespoons of fish sauce, the juice and zest of two limes, and adjust salt and pepper to taste.
  8. Cook the Fish: Gently add the prepared fish pieces, cooking for about 5-7 minutes until opaque and flaky.
  9. Final Adjustments: Taste the soup; adjust seasonings if necessary.
  10. Serve and Garnish: Ladle into bowls, garnishing with freshly chopped cilantro and serving with lime wedges.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 20gProtein: 30gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 4gVitamin A: 1200IUVitamin C: 30mgCalcium: 50mgIron: 2mg

Notes

Use fresh ingredients for the best flavor and texture. Adjust spice levels as desired and ensure fish is properly thawed before use.

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