Tropical Coconut Lime Fish Soup
Ingredients:
1 lb white fish fillets (such as tilapia or cod)
1 can (14 oz) coconut milk
4 cups fish or vegetable broth
1 cup diced tomatoes (fresh or canned)
1 onion, chopped
2 cloves garlic, minced
1 inch piece of ginger, grated
1-2 green chilies, sliced (adjust to taste)
1 lime, juiced and zested
1 cup chopped fresh cilantro
Salt and pepper to taste
Optional: lime wedges for serving
Directions:
In a large pot, heat a splash of oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic, grated ginger, and sliced green chilies, cooking for another minute until fragrant.
Pour in the fish or vegetable broth and bring to a simmer. Add the diced tomatoes and coconut milk, stirring to combine. Season with salt and pepper to taste.
Once the soup is simmering, gently add the fish fillets. Cook for about 5-7 minutes, or until the fish is cooked through and flakes easily with a fork.
Stir in the lime juice and zest, along with the chopped cilantro. Adjust seasoning if necessary.
Serve the soup hot, garnished with additional cilantro and lime wedges if desired.
Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes
Kcal: 320 kcal | Servings: 4 servings