RecipeCastle

Coconut Lime Fish Soup

Coconut Lime Fish Soup
Prep
10 min
Cook
25 min
Total
35 min
Serves
4

Ingredients

  • 1 tbspolive oil: Used for sautéing the base ingredients (adding richness to the soup.)
  • 1medium onion (finely chopped: Adds sweetness and depth of flavor to the broth.)
  • 3garlic cloves (minced: Provides aromatic undertones that enhance the dish.)
  • 1red bell pepper (diced: Brings a pop of color and a sweet, crunchy texture.)
  • 1 tspground turmeric: Adds a warm color and a slight earthiness (along with potential health benefits.)
  • 1 tsppaprika: Contributes mild spiciness and a vibrant red hue.
  • ½ tspred chili flakes (optional: For those who enjoy a little heat.)
  • 1can (400ml coconut milk: This is the star ingredient, giving the soup its creamy texture and tropical flavor.)
  • 2 cupsfish stock (or vegetable stock: Forms the soup’s base, enhancing the flavor profile.)
  • 1 lbwhite fish fillets (e.g., cod, halibut, cut into chunks: Provides the main protein, making the soup hearty. Feel free to use fresh or frozen fish.)
  • 1medium lime (juiced (plus wedges for serving): The lime juice adds brightness and zing, complementing the richness of coconut.)
  • ½ cupfresh cilantro (chopped: An essential garnish that adds freshness and vibrancy.)
  • —Salt and pepper (to taste: Essential for seasoning and enhancing flavors.)

Instructions

  1. 1

    Sauté the Base: In a large pot, heat 1 tbsp of olive oil over medium heat. Add the 1 medium onion, finely chopped and 3 minced garlic cloves. Sauté until the onion becomes translucent, which should take about 3-4 minutes. Stir in the 1 diced red bell pepper, 1 tsp ground turmeric, 1 tsp paprika, and ½ tsp red chili flakes (if using). Cook for an additional 2 minutes, allowing the spices to bloom.

  2. 2

    Build the Broth: Pour in 1 can (400ml) coconut milk and 2 cups fish stock, stirring thoroughly to combine. Bring the mixture to a gentle simmer, allowing the flavors to meld for about 3-5 minutes.

  3. 3

    Cook the Fish: Add the 1 lb white fish fillets (cut into chunks) into the simmering broth. Allow the fish to cook for 5-7 minutes, or until tender and easily flaking apart. This is crucial; avoid overcooking to maintain its delicate texture.

  4. 4

    Add Lime and Season: Once the fish is cooked, stir in the juice of 1 medium lime and half of the ½ cup fresh cilantro. Season with salt and pepper to taste, ensuring the flavors are balanced and vibrant.

  5. 5

    Garnish and Serve: Ladle the soup into bowls, garnishing with the remaining cilantro. Serve hot, accompanied by lime wedges for an extra zesty touch.