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Coconut Lime Fish Soup
Alyssa

Coconut Lime Fish Soup

Coconut Lime Fish Soup: A flavorful, creamy soup with tender fish, coconut milk, and a zesty lime kick—perfect for a light, comforting meal.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4
Course: Soup
Cuisine: Southeast Asian-Inspired​
Ingredients Method

Ingredients
  

  • 1 tbsp olive oil: Used for sautéing the base ingredients adding richness to the soup.
  • 1 medium onion finely chopped: Adds sweetness and depth of flavor to the broth.
  • 3 garlic cloves minced: Provides aromatic undertones that enhance the dish.
  • 1 red bell pepper diced: Brings a pop of color and a sweet, crunchy texture.
  • 1 tsp ground turmeric: Adds a warm color and a slight earthiness along with potential health benefits.
  • 1 tsp paprika: Contributes mild spiciness and a vibrant red hue.
  • ½ tsp red chili flakes optional: For those who enjoy a little heat.
  • 1 can 400ml coconut milk: This is the star ingredient, giving the soup its creamy texture and tropical flavor.
  • 2 cups fish stock or vegetable stock: Forms the soup’s base, enhancing the flavor profile.
  • 1 lb white 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.
  • 1 medium lime juiced (plus wedges for serving): The lime juice adds brightness and zing, complementing the richness of coconut.
  • ½ cup fresh cilantro chopped: An essential garnish that adds freshness and vibrancy.
  • Salt and pepper to taste: Essential for seasoning and enhancing flavors.

Method
 

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