Description
A flavorful and aromatic Coconut Lime Fish Soup with a Thai-inspired twist. This dairy-free and gluten-free soup is packed with tender white fish, cherry tomatoes, and greens in a creamy coconut and lime broth.
Ingredients
- 1 tablespoon coconut oil
- 1 small onion (diced)
- 2 cloves garlic (minced)
- 1 tablespoon fresh ginger (grated)
- 1 teaspoon red curry paste
- 1 can (14 ounces) full-fat coconut milk
- 2 cups seafood or vegetable broth
- 1 tablespoon fish sauce
- juice and zest of 1 lime
- 1 teaspoon brown sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 pound white fish fillets (such as cod or tilapia, cut into chunks)
- 1 cup cherry tomatoes (halved)
- 1 cup baby spinach or chopped kale
- chopped cilantro and lime wedges for garnish
Main Soup:
Instructions
- In a large pot, heat coconut oil over medium heat. Add the onion and cook for 3–4 minutes until soft.
- Stir in the garlic, ginger, and red curry paste. Cook for another 30 seconds until fragrant.
- Pour in the coconut milk and broth. Stir in the fish sauce, lime juice and zest, brown sugar, salt, and pepper.
- Bring the soup to a gentle simmer. Add the fish pieces and simmer for 5–7 minutes, or until the fish is opaque and flakes easily.
- Add the cherry tomatoes and spinach. Cook for 1–2 more minutes until the greens are wilted.
- Taste and adjust seasoning if needed. Serve hot, garnished with cilantro and lime wedges.
Notes
- This soup pairs well with jasmine rice or rice noodles.
- You can substitute the fish with shrimp or tofu for a different protein option.
