Description

This vibrant Coconut Lime Fish Soup combines tender white fish with creamy coconut milk and zesty lime for a refreshing and flavorful dish. Infused with aromatic garlic, ginger, turmeric, and sautéed vegetables, it’s a quick and comforting soup perfect for any occasion.

Ingredients

Fish

500 g fresh white fish (cod, tilapia, haddock, or halibut), cut into bite-sized pieces

Vegetables & Aromatics

1 small onion, chopped
1 small red bell pepper, chopped
3 cloves garlic, finely chopped
2 cm piece of ginger, grated

Liquids & Seasonings

400 ml coconut milk
4 cups fish or vegetable broth
1 tablespoon olive oil
Juice and zest of 2 limes
1 teaspoon ground turmeric
Salt and pepper to taste

Garnish (Optional)

Fresh cilantro for garnish
Lime wedges for serving

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Instructions

Prepare the fish: Cut the fresh white fish into bite-sized pieces and keep them aside, ready to be added to the soup later.
Sauté the aromatics: Heat olive oil in a large pot over medium heat. Add the chopped onion and red bell pepper and sauté for 5-7 minutes until they soften and become fragrant.
Add garlic and ginger: Stir in the finely chopped garlic and grated ginger. Cook for 1-2 minutes, stirring continuously, until the mixture is aromatic.
Add broth and seasoning: Pour in the fish or vegetable broth, then add ground turmeric, salt, and pepper. Bring the mixture to a simmer and let it cook gently for 5 minutes to blend the flavors.
Add coconut milk and lime: Stir in the coconut milk, lime juice, and lime zest. Bring the soup back up to a simmer to combine all the ingredients thoroughly.
Cook the fish: Add the prepared fish pieces to the simmering soup. Cook for 5-7 minutes until the fish is opaque and cooked through.
Adjust seasoning: Taste the soup and adjust the seasoning by adding more salt, pepper, or lime juice according to your preference.
Serve: Ladle the soup into bowls, garnish with fresh cilantro if desired, and serve with lime wedges on the side for an extra burst of citrus flavor.

Notes

Use firm white fish like cod, halibut, tilapia, or haddock for the best texture.
Adjust the amount of lime juice and zest according to your taste preference for acidity.
This soup can be made with vegetable broth for a lighter, vegetarian-friendly version, omitting the fish.
For added heat, consider adding a chopped chili or a pinch of cayenne pepper during the sauté step.
Serve with crusty bread or steamed rice to make a more filling meal.