Coconut Lime Fish Soup – recipesshubb

Coconut Lime Fish Soup: A Tropical, Comforting Delight

If you’re craving a soup that’s bright, tangy, and creamy all at once, look no further than Coconut Lime Fish Soup. Bursting with flavors of fresh lime, fragrant coconut, and tender fish, this soup is both comforting and exotic. Perfect as a light lunch, dinner starter, or even a main course, it’s a versatile recipe that can be customized to your taste.

This recipe serves 4 people and can be ready in under 30 minutes, making it ideal for busy weeknights or a quick yet impressive meal.

Ingredients

For the Soup:

400g firm white fish fillets (cod, tilapia, or snapper), cut into bite-sized pieces
1 tablespoon vegetable oil or coconut oil
1 medium onion, finely chopped
2 cloves garlic, minced
1 thumb-sized piece of fresh ginger, grated
1-2 red chilies, sliced (adjust to taste)
1 red bell pepper, thinly sliced
400ml coconut milk (full-fat for creaminess)
500ml fish or vegetable stock
Zest and juice of 2 limes
2 tablespoons fish sauce (or soy sauce for a milder taste)
1 teaspoon sugar (optional, balances acidity)
Salt and black pepper, to taste

For Garnish:

Fresh coriander (cilantro) leaves
Sliced spring onions
Extra lime wedges
Optional: chili flakes for added heat

Optional Add-Ins:

Baby corn, snow peas, or bok choy for extra vegetables
Cooked rice or rice noodles to make it heartier

Equipment:

Medium-large saucepan or deep skillet
Wooden spoon or silicone spatula
Knife and chopping board

Step-by-Step Instructions

1. Prepare the Aromatics

Heat the vegetable or coconut oil in a medium saucepan over medium heat. Add the chopped onion, minced garlic, and grated ginger. Sauté for 2-3 minutes until fragrant and the onion turns translucent. Add the sliced red chilies and bell pepper, cooking for another 2 minutes to soften slightly.

This step builds the base flavor of your soup, infusing it with warmth and spice. Don’t rush it—aromatics make all the difference!

2. Add Liquids and Seasonings

Pour in the coconut milk and fish or vegetable stock, stirring gently to combine. Add the lime zest, lime juice, fish sauce, and sugar if using. Bring the mixture to a gentle simmer.

Simmering at this stage allows the flavors to meld beautifully. Taste and adjust seasoning with salt and black pepper, but keep in mind the fish sauce already adds saltiness.

3. Cook the Fish

Once the soup is simmering, add the bite-sized pieces of fish. Reduce the heat to low and let the fish poach gently for 5-6 minutes, or until cooked through. The fish should be opaque and flaky but still tender. Avoid stirring too vigorously to keep the fish pieces intact.

If you’re adding vegetables like baby corn or snow peas, add them 2-3 minutes before the fish to ensure they remain crisp-tender.

4. Final Touches

After the fish is cooked, taste the soup again and adjust the lime juice or seasoning if needed. For extra freshness, you can add a handful of chopped coriander (cilantro) just before serving.

Serving Suggestions

Ladle the Coconut Lime Fish Soup into bowls, making sure each portion gets a good mix of fish and vegetables. Garnish with fresh coriander, sliced spring onions, and extra lime wedges. A sprinkle of chili flakes will add a little heat if desired.

This soup is perfect on its own or served with steamed jasmine rice or thin rice noodles for a more filling meal. The creamy coconut broth and zesty lime make it irresistible!

Tips for the Perfect Soup

Choose firm white fish: Cod, tilapia, snapper, or even salmon chunks hold together well during poaching and don’t turn mushy.
Fresh lime is key: Bottled lime juice can work in a pinch, but fresh lime gives a brighter, more fragrant flavor.
Adjust spice levels: Start with one chili and add more according to your heat preference. Removing seeds reduces spiciness.
Coconut milk consistency: Full-fat coconut milk gives the creamiest texture, but light coconut milk works for a lower-calorie version.
Don’t overcook the fish: Fish cooks quickly, so add it at the last stage to avoid it becoming dry or falling apart.

Variations to Try

Thai-Inspired: Add a tablespoon of red curry paste when sautéing the aromatics for a spicier, richer flavor.
Seafood Medley: Swap or mix the fish with prawns, scallops, or mussels for a luxurious seafood soup.
Vegetarian Version: Replace fish with tofu and vegetable stock, keeping the coconut and lime elements for a tangy, creamy vegan soup.
Herbal Boost: Fresh basil or mint can be stirred in at the end for an aromatic twist.

Storing and Reheating

Refrigerator: Store leftover soup in an airtight container for up to 2 days. Reheat gently on the stove over low heat; avoid boiling, which can curdle the coconut milk.
Freezer: It’s best to freeze without fish, then add freshly cooked fish when reheating for optimal texture.

Why You’ll Love This Soup

This Coconut Lime Fish Soup is the perfect balance of creamy, tangy, and slightly spicy. It’s light enough for a starter yet satisfying as a main course. The combination of coconut and lime creates a refreshing tropical flavor, while tender fish and crisp vegetables provide a comforting texture.