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 cup cherry tomatoes, halved
1 bell pepper, sliced
1 onion, chopped
3 cloves garlic, minced
1 inch ginger, minced
Juice and zest of 2 limes
2 tablespoons fish sauce (optional)
1 tablespoon olive oil
Fresh cilantro, chopped (for garnish)
Salt and pepper to taste
Instructions
Sauté Aromatics
Heat Oil: In a large pot, heat olive oil over medium heat. Add chopped onion, garlic, and ginger. Sauté until the onion is translucent, about 3-4 minutes.
Add Broth and Vegetables
Add Broth: Pour in the fish or vegetable broth and bring to a simmer.
Add Vegetables: Stir in the cherry tomatoes and bell pepper. Simmer for about 5 minutes until the vegetables are tender.
Cook the Fish
Add Coconut Milk: Stir in the coconut milk, lime juice, lime zest, and fish sauce (if using). Bring to a gentle simmer.
Cook Fish: Add the fish chunks to the pot. Cook for about 5-7 minutes, or until the fish is cooked through and flakes easily with a fork.
Serve
Season: Taste and adjust seasoning with salt and pepper as needed.
Plate: Serve hot, garnished with fresh cilantro and additional lime wedges if desired.
Tips and Variations
Add Spice: Include sliced chili peppers or a dash of hot sauce for heat.
Vegetarian Option: Substitute fish with tofu or chickpeas for a vegetarian version.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Enjoy your Coconut Lime Fish Soup!