Coconut Lime Fish Soup (Print Version)
Tender white fish in a fragrant coconut-lime broth with fresh herbs, chili and vegetables for a quick, satisfying meal.
# Ingredients:
→ Proteins
01 -
450g white fish fillets, cut into bite-sized pieces
→ Base Ingredients
02 -
1 tablespoon vegetable oil
03 -
1 medium onion, chopped
04 -
3 cloves garlic, minced
05 -
2.5cm piece fresh ginger, minced
06 -
1 red bell pepper, sliced
07 -
400ml coconut milk
08 -
500ml fish stock or chicken broth
09 -
2 tablespoons fish sauce
10 -
2 limes, zest and juice
11 -
1 teaspoon sugar
12 -
1-2 red chilies, sliced
13 -
200g cherry tomatoes, halved
14 -
Fresh cilantro and basil, for garnish
# Steps:
01 -
Heat vegetable oil in a large pot over medium heat. Add chopped onion and cook until soft and translucent, about 5 minutes. Add minced garlic, ginger, and sliced chilies, cooking until fragrant, about 1 minute.
02 -
Pour in coconut milk and fish stock or chicken broth. Stir in fish sauce, lime zest, lime juice, and sugar. Bring mixture to a gentle simmer.
03 -
Add sliced red bell pepper and halved cherry tomatoes to the simmering broth. Cook for 5-7 minutes until vegetables are tender-crisp.
04 -
Gently add fish pieces to the soup, being careful not to break them. Simmer for 5-7 minutes until fish is just cooked through and opaque.
05 -
Taste and adjust seasoning if needed. Ladle into serving bowls and garnish generously with fresh cilantro and basil. Serve with additional lime wedges on the side.
# Notes:
01 -
For deeper flavor complexity, add 1-2 tablespoons of Thai red or green curry paste with the aromatics.
02 -
The broth can be made ahead of time and refrigerated; add fish just before serving for best results.
03 -
Soup keeps well refrigerated for up to 2 days, though fish texture is best when freshly cooked.