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Coconut Lime Fish Soup

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Coconut Lime Fish Soup is a light yet indulgent dinner recipe blending creamy coconut milk with tangy lime and tender chunks of firm white fish. This quick and nutritious soup balances tropical flavors with warming aromatics, making it perfect for any season or occasion, from weeknight meals to elegant dinners.

Ingredients

Scale

Main Ingredients

  • 400g firm white fish fillets (cod, snapper, or halibut), cut into bite-sized chunks
  • 400ml full-fat canned coconut milk
  • 1 cup fish or vegetable stock
  • Juice and zest of 2 fresh limes
  • 2 cloves garlic, finely minced
  • 1-inch piece fresh ginger, finely minced
  • 2 tablespoons cooking oil (vegetable or coconut oil)
  • A handful of fresh cilantro, chopped
  • 2 green onions, thinly sliced
  • Salt and pepper, to taste
  • Optional: 1 small red chili or 1 teaspoon chili flakes

Optional Variations

  • 250g shrimp or scallops instead of fish
  • 200g firm tofu or 1 cup chickpeas for vegan version
  • 1/2 cup diced bell peppers, carrots, or snap peas
  • Fresh jalapeños or additional chili for extra heat
  • 2–3 kaffir lime leaves for added aroma

Instructions

  1. Prepare Aromatics: Finely mince the garlic and ginger. Heat the oil in a pot over medium heat and sauté the garlic and ginger for about 2 minutes until fragrant and golden to create a flavorful base.
  2. Add Broth and Coconut Milk: Pour in the fish or vegetable stock and the canned coconut milk. Stir gently and bring the mixture to a gentle simmer to allow flavors to meld.
  3. Introduce Fish and Simmer: Add the bite-sized fish pieces into the simmering broth. Cook for 5 to 7 minutes, or until the fish turns opaque and flakes easily, ensuring tender, juicy pieces.
  4. Brighten With Lime and Herbs: Remove the pot from heat and stir in the fresh lime juice and zest for a tangy punch. Add chopped cilantro and green onions just before serving to maintain their freshness.
  5. Season and Serve: Season the soup with salt, pepper, and chili (if using) to taste. Stir gently, ladle into bowls, and serve immediately with optional lime wedges.

Notes

  • Use fresh lime juice and zest for the best vibrant flavor; avoid bottled lime juice.
  • Do not overcook the fish; add it last and cook briefly to keep it tender and flaky.
  • Shake or stir the canned coconut milk well before adding to maintain creamy consistency.
  • Adjust seasoning gradually, tasting as you go for balanced creamy, tangy, and salty flavors.
  • Serve the soup fresh for best taste, though leftovers can be gently reheated.
  • Store leftovers in an airtight container in the refrigerator for up to 2 days.
  • For freezing, consider freezing only the broth and add fresh fish when reheating to preserve texture.
  • Reheat gently over low heat, stirring occasionally to prevent curdling or overcooking the fish.

Nutrition

Keywords: coconut lime soup, fish soup, quick soup recipe, light dinner, gluten free soup, tropical flavors, creamy soup

Find it online: https://juliaglam.com/coconut-lime-fish-soup/