Description
Tropical paradise meets comfort in this coconut lime fish soup, where delicate seafood swims in a creamy, zesty broth. Fresh herbs and gentle spices create a Caribbean-inspired melody that sweeps you into a relaxing culinary escape.
Ingredients
Scale
Protein:
- 1 pound (454 grams) white fish fillets, bite-sized
Red Chilies and Vegetables:
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1-inch (2.5 centimeters) ginger, minced
- 1 red bell pepper, sliced
- 1–2 red chilies, sliced
- 1 cup cherry tomatoes, halved
Liquid and Seasoning Components:
- 1 tablespoon vegetable oil
- 14 ounces (414 milliliters) coconut milk
- 2 cups (473 milliliters) fish stock or chicken broth
- 2 tablespoons fish sauce
- 2 limes, zest and juice
- 1 teaspoon sugar
- Fresh cilantro and basil
Instructions
- Heat oil in a large pot over medium heat, gently sautéing diced onions until translucent and softened, approximately 3-4 minutes.
- Introduce minced garlic, freshly grated ginger, and sliced chilies, stirring continuously until their aromatic essence permeates the kitchen, about 1 minute.
- Pour in coconut milk, fish stock, fish sauce, lime juice, and sugar, whisking to combine. Gradually bring the liquid to a gentle simmer, allowing flavors to meld together.
- Carefully incorporate sliced bell peppers and chopped tomatoes into the simmering broth, cooking for 5-6 minutes until vegetables maintain a vibrant, crisp texture.
- Delicately add fish pieces to the pot, ensuring they are partially submerged in the fragrant liquid. Reduce heat and allow fish to poach gently for 4-5 minutes until just cooked through and flaking easily.
- Taste the soup and adjust seasoning with additional fish sauce, lime juice, or sugar as needed. Carefully transfer to serving bowls.
- Garnish with fresh cilantro, Thai basil, and thinly sliced green onions. Serve immediately with wedges of lime on the side for an extra burst of citrusy brightness.
Notes
- Choose fresh, firm white fish like cod or halibut for the best texture and flavor absorption.
- Adjust spice levels by controlling the number of chilies, making it milder or more intense based on preference.
- Use homemade fish stock for a richer, deeper soup base if possible, but store-bought works perfectly fine.
- Consider swapping fish with tofu for a vegetarian version without compromising the vibrant Thai-inspired flavor profile.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner, Appetizer
- Method: Sautéing
- Cuisine: Thai
Nutrition
- Serving Size: 4
- Calories: 260 kcal
- Sugar: 4 g
- Sodium: 900 mg
- Fat: 18 g
- Saturated Fat: 15 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 60 mg