Coconut Lime Fish Soup 🥥🍋🐟
Servings: 4
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Ingredients
1 lb (450g) white fish fillets (such as cod or tilapia), cut into chunks
1 can (14 oz) coconut milk
4 cups fish or vegetable broth
1 tablespoon olive oil
1 onion, chopped
3 cloves garlic, minced
1 inch fresh ginger, grated
1-2 red chili peppers, sliced (adjust to taste)
Juice of 2 limes
Zest of 1 lime
2 cups fresh spinach or kale
Salt and pepper (to taste)
Fresh cilantro or green onions (for garnish)
Instructions
Prepare the Soup Base
Sauté Aromatics: In a large pot, heat olive oil over medium heat. Add chopped onion and sauté until translucent, about 5 minutes. Stir in minced garlic, grated ginger, and sliced chili peppers, cooking for an additional minute until fragrant.
Add Broth and Coconut Milk: Pour in the fish or vegetable broth and coconut milk. Bring to a gentle simmer.
Add Fish and Vegetables
Cook Fish: Add the fish chunks to the simmering broth. Cook for about 5-7 minutes until the fish is cooked through and flakes easily.
Add Greens: Stir in the fresh spinach or kale, lime juice, and lime zest. Cook for another 2-3 minutes until the greens are wilted.
Season and Serve
Season: Taste the soup and add salt and pepper as needed.
Plate the Soup: Ladle the soup into bowls and garnish with fresh cilantro or green onions.
Tips and Variations
Add Vegetables: Include diced bell peppers, carrots, or mushrooms for extra flavor and nutrition.
Adjust Spice Level: For a milder soup, remove the seeds from the chili peppers or use less.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Enjoy your Coconut Lime Fish Soup!