Coconut Lime Fish Soup

Coconut Lime Fish Soup is a vibrant, flavorful dish that combines the rich creaminess of coconut milk with the tangy zest of lime and the delicate taste of fresh fish. This soup is inspired by Southeast Asian cuisine, known for its balance of sweet, sour, salty, and spicy flavors. It’s a perfect dish for a cozy dinner, offering both comfort and a delightful culinary adventure. Whether you are a seasoned cook or a beginner, this recipe is simple to follow and sure to impress.

Ingredients


  • 1 pound of white fish fillets (such as cod, halibut, or tilapia), cut into bite-sized pieces
  • 1 tablespoon of olive oil
  • 1 onion, finely chopped
  • 3 cloves of garlic, minced
  • 1 tablespoon of ginger, grated
  • 1 red bell pepper, thinly sliced
  • 2 cups of fish stock or chicken broth
  • 1 can (14 ounces) of coconut milk
  • 1 cup of water
  • 2 tablespoons of fish sauce
  • 2 tablespoons of lime juice
  • 1 tablespoon of lime zest
  • 1 tablespoon of brown sugar
  • 1-2 teaspoons of red curry paste (adjust to taste)
  • 1 cup of cherry tomatoes, halved
  • 2 cups of fresh spinach
  • Fresh cilantro, chopped, for garnish
  • Lime wedges, for serving
  • Salt and pepper, to taste

Instruction


    Preparing the Ingredients

  • Chop and Mince: Prepare all the vegetables and aromatics by chopping the onion, mincing the garlic, grating the ginger, and slicing the bell pepper.
  • Cut the Fish: Cut the fish fillets into bite-sized pieces and set aside.

    • Cooking the Base

  • Heat the Olive Oil: In a large pot or Dutch oven, heat the olive oil over medium heat.
  • Sauté the Aromatics: Add the chopped onion and sauté until translucent, about 5 minutes. Add the garlic and ginger, and cook for another 2 minutes until fragrant.

    • Adding the Vegetables and Liquids

  • Add the Bell Pepper: Add the sliced bell pepper to the pot and cook for about 3 minutes until slightly softened.
  • Pour in the Liquids: Add the fish stock, coconut milk, and water. Stir to combine.
  • Season the Soup: Add the fish sauce, lime juice, lime zest, brown sugar, and red curry paste. Stir well to incorporate all the flavors.

    • Simmering the Soup

  • Bring to a Simmer: Increase the heat to medium-high and bring the soup to a gentle simmer. Reduce the heat to low and let it simmer for about 10 minutes to allow the flavors to meld.

    • Cooking the Fish

  • Add the Fish: Gently add the fish pieces to the pot. Simmer for about 5-7 minutes, or until the fish is cooked through and opaque.
  • Add the Tomatoes and Spinach: Stir in the cherry tomatoes and fresh spinach. Cook for an additional 2-3 minutes until the spinach is wilted.

    • Final Touches

  • Adjust Seasoning: Taste the soup and adjust the seasoning with salt, pepper, and additional lime juice if needed.
  • Garnish: Ladle the soup into bowls and garnish with chopped cilantro. Serve with lime wedges on the side.


Recipe from BettyRecipes