Coconut Lime Fish Soup 🥥🍋🐟
Servings: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Ingredients
1 lb (450g) white fish fillets (such as cod or tilapia), cut into chunks
1 can (13.5 oz) coconut milk
4 cups fish or vegetable broth
1 onion, finely chopped
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
Juice and zest of 2 limes
1 red bell pepper, sliced
2 cups spinach or kale, chopped
1 tablespoon fish sauce (optional)
1 tablespoon olive oil
Salt and pepper, to taste
Fresh cilantro, chopped (for garnish)
Lime wedges (for serving)
Instructions
Sauté Aromatics
Heat Oil: In a large pot, heat olive oil over medium heat.
Sauté Vegetables: Add the chopped onion, garlic, and ginger. Sauté until the onion is translucent, about 3-4 minutes.
Prepare the Soup Base
Add Broth: Pour in the fish or vegetable broth and bring to a simmer.
Add Coconut Milk: Stir in the coconut milk, lime juice, and lime zest. Allow to simmer for about 5 minutes.
Cook the Fish
Add Vegetables: Add the sliced bell pepper and spinach (or kale) to the pot. Stir well and cook for another 5 minutes.
Add Fish: Gently add the fish chunks to the soup. Season with fish sauce, salt, and pepper. Simmer for about 5-7 minutes, or until the fish is cooked through and flakes easily.
Serve
Garnish: Ladle the soup into bowls, garnishing with fresh cilantro and serving with lime wedges on the side.
Tips and Variations
Spice It Up: Add sliced jalapeños or red pepper flakes for heat.
Additional Veggies: Incorporate other vegetables like carrots, snap peas, or corn for extra flavor and nutrition.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Enjoy your Coconut Lime Fish Soup!