Description
This Coconut Lime Fish Soup is a vibrant and creamy Asian-inspired dish that combines tender white fish with aromatic red curry, zesty lime, and rich coconut milk. Perfectly balanced with fresh vegetables and fragrant herbs, this soup is both comforting and refreshing, ideal for a light yet satisfying meal.
Ingredients
Scale
Fish and Broth
- 1 pound white fish fillets such as cod, halibut, or tilapia, cut into bite-sized pieces
- 4 cups fish stock or seafood broth
- 1 can (13.5 ounces) full-fat coconut milk
- 1 tablespoon fish sauce
Aromatics and Seasonings
- 1 tablespoon vegetable oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon red curry paste
- 1 teaspoon sugar
- Zest and juice of 1 lime
- 1/2 teaspoon salt or to taste
- 1/4 teaspoon black pepper
Vegetables and Garnish
- 1 cup cherry tomatoes, halved
- 1 cup mushrooms, sliced
- Fresh cilantro for garnish (optional)
Instructions
- Sauté Aromatics: Heat the vegetable oil in a large pot over medium heat. Add the finely chopped onion and cook until soft and translucent. Then stir in the minced garlic and grated ginger and cook until fragrant, about 1 minute.
- Add Curry Paste: Mix in the red curry paste and cook for 30 seconds to release its aromas, stirring constantly to prevent burning.
- Simmer Broth: Pour in the fish stock and bring the mixture to a gentle simmer. Stir in the coconut milk, fish sauce, sugar, lime zest, and lime juice until well combined.
- Add Vegetables: Add the halved cherry tomatoes and sliced mushrooms to the soup. Let them simmer gently for about 5 minutes until tender but not mushy.
- Cook the Fish: Gently add the white fish pieces to the pot. Cook them for 4 to 6 minutes until the fish turns opaque and flakes easily with a fork. Be careful not to boil vigorously to keep the fish tender.
- Season and Serve: Season the soup with salt and black pepper to taste. Remove from heat and garnish with fresh cilantro if desired before serving.
Notes
- Do not boil the soup vigorously after adding the fish to keep it tender and prevent it from breaking apart.
- For extra heat, add chili oil or sliced fresh chilies according to your spice preference.
- This soup freezes well; store in airtight containers and thaw gently before reheating.
- Use fresh fish stock or high-quality broth for best flavor.
