Description
This Coconut Lime Fish Soup is a vibrant and creamy seafood dish that combines delicate white fish with a fragrant broth enriched with coconut milk, fresh lime, ginger, and garlic. Perfectly balanced with savory fish sauce and fresh herbs, it’s a quick and easy soup that delivers complex flavors in just 30 minutes.
Ingredients
Scale
Fish and Broth
- 1 pound white fish fillets, cut into chunks
- 2 cups fish stock or broth
- 1 can (13.5 oz) coconut milk
Aromatics and Seasonings
- 1 large shallot, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 1 tablespoon olive oil
- 1 tablespoon fish sauce
- 2 tablespoons lime juice
- 1 teaspoon lime zest
- ½ teaspoon salt
- ¼ teaspoon black pepper
Garnish
- Fresh cilantro or Thai basil, for garnish
Instructions
- Heat aromatics: Heat olive oil in a large pot over medium heat.
- Sauté shallot, garlic, and ginger: Add the finely chopped shallot, minced garlic, and freshly grated ginger to the pot. Sauté for 2–3 minutes until fragrant and softened, forming the flavor base for your soup.
- Add broth and simmer: Pour in the fish stock or broth and bring it to a gentle simmer to warm and combine the flavors.
- Add coconut milk and seasonings: Stir in the coconut milk, fish sauce, lime juice, and lime zest. Season the broth with salt and black pepper to taste.
- Simmer to blend flavors: Let the soup simmer for 5–7 minutes to allow all the flavors to marry together beautifully.
- Cook the fish: Add the chunks of white fish to the simmering soup and cook for another 4–5 minutes until the fish is opaque and cooked through.
- Adjust seasoning and serve: Taste the soup and adjust the seasoning if needed. Ladle the soup into bowls.
- Garnish and enjoy: Garnish each serving with fresh cilantro or Thai basil. Serve hot with optional lime wedges or steamed rice on the side.
Notes
- Use a firm white fish like cod, haddock, or tilapia for best results.
- Fresh lime juice and zest brighten the soup; avoid bottled lime juice if possible.
- Fish sauce adds a deep umami flavor—adjust to taste to prevent overpowering.
- Serve with steamed jasmine rice for a filling meal.
- Can be made dairy-free and gluten-free as is.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
