Description
A vibrant and creamy Coconut Lime Fish Soup featuring tender white fish simmered in a fragrant broth of coconut milk, lime, garlic, ginger, and turmeric. This easy-to-make soup combines tropical flavors with a hint of spice, perfect for a light and refreshing meal.
Ingredients
Fish and Broth
- 500 g fresh white fish (cod, tilapia, haddock, or halibut)
- 4 cups fish or vegetable broth
Vegetables and Aromatics
- 1 small onion, chopped
- 1 small red bell pepper, chopped
- 3 cloves garlic, finely chopped
- 2 cm piece of ginger, grated
Liquids and Seasoning
- 400 ml coconut milk
- Juice and zest of 2 limes
- 1 tablespoon olive oil
- 1 teaspoon ground turmeric
- Salt and pepper to taste
Garnish (optional)
- Fresh cilantro
- Lime wedges
Instructions
- Prepare the fish: Cut the fresh white fish into bite-sized pieces and set them aside for cooking later.
- Sauté the aromatics: Heat the olive oil in a large pot over medium heat. Add the chopped onion and red bell pepper, cooking them for 5–7 minutes until they become soft and fragrant.
- Add garlic and ginger: Stir in the finely chopped garlic and grated ginger, cooking for an additional 1–2 minutes until their aroma is released.
- Add broth and seasoning: Pour in the fish or vegetable broth followed by the ground turmeric, salt, and pepper. Bring the mixture to a simmer and let it cook for 5 minutes to develop flavor.
- Add coconut milk and lime: Stir in the coconut milk along with the lime juice and lime zest. Bring the soup back to a gentle simmer to combine all the flavors.
- Cook the fish: Add the prepared fish pieces to the simmering soup and cook for 5–7 minutes, or until the fish is cooked through and tender.
- Adjust seasoning: Taste the soup and adjust the seasoning with additional salt, pepper, or lime juice as needed for a balanced flavor.
- Serve: Ladle the soup into bowls, garnish with fresh cilantro, and serve with lime wedges on the side for an extra burst of citrus.
Notes
- Use firm white fish like cod or halibut to prevent the fish from breaking apart during cooking.
- For a spicier kick, add a sliced chili or a pinch of cayenne with the garlic and ginger.
- Vegetable broth can be used to keep the soup light and vegetarian-friendly if desired.
- Garnishing with fresh cilantro adds a bright, herbaceous flavor that complements the lime and coconut.
- This soup is best enjoyed fresh but can be refrigerated for up to 2 days.
