Coconut Lime Fish Soup Recipe

Transport yourself to the tropics with this Coconut Lime Fish Soup—a dish that combines the creaminess of coconut milk with the zing of lime and the freshness of tender white fish. This recipe is perfect for when you’re craving a light yet flavorful meal that’s easy to prepare and brimming with exotic flavors. Serve it as a quick weeknight dinner or a stunning appetizer for guests.

Let’s explore how to make this vibrant soup step by step.

Ingredients

For the Soup Base:

• 1 tablespoon coconut oil (or any neutral oil)
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 1 thumb-sized piece of ginger, grated
• 1-2 red chilies, sliced (adjust for spice preference)
• 1 teaspoon ground turmeric
• 1 teaspoon curry powder
• 4 cups fish stock (or chicken stock for milder flavor)
• 1 can (14 oz) coconut milk

For the Fish and Vegetables:

• 1 pound white fish (cod, halibut, or snapper), cut into bite-sized pieces
• 1 cup cherry tomatoes, halved
• 1 medium zucchini, thinly sliced (optional)
• 1 cup baby spinach or kale

For Flavor and Garnish:

• Juice of 2 limes (adjust to taste)
• 2 tablespoons fish sauce (or soy sauce for a non-fish alternative)
• Fresh cilantro, chopped
• Lime wedges, for serving
• Optional: Thinly sliced scallions

Step-by-Step Instructions

Step 1: Sauté the Aromatics

1. Heat coconut oil in a large pot over medium heat.
2. Add the chopped onion and cook until translucent, about 5 minutes.
3. Stir in the garlic, ginger, and red chilies. Cook for another 2 minutes until fragrant.

Step 2: Build the Flavor Base

1. Add the turmeric and curry powder to the pot, stirring for 1 minute to toast the spices.
2. Pour in the fish stock and bring the mixture to a gentle boil.

Step 3: Add Coconut Milk

1. Lower the heat and stir in the coconut milk. Let the soup simmer for 5 minutes to allow the flavors to meld together.

Step 4: Add Fish and Vegetables

1. Gently add the fish pieces to the pot.
2. Add the cherry tomatoes, zucchini (if using), and baby spinach.
3. Simmer for 5-7 minutes, or until the fish is cooked through and the vegetables are tender.

Step 5: Season and Finish

1. Stir in the lime juice and fish sauce, adjusting to taste.
2. Taste the soup and add more lime juice or fish sauce if needed for balance.

Serving Tips

• Ladle the soup into bowls and garnish with fresh cilantro and scallions.
• Serve with steamed jasmine rice or crusty bread to soak up the delicious broth.
• Add lime wedges on the side for an extra burst of citrus flavor.

Storage Tips

• Refrigeration: Store the soup in an airtight container in the fridge for up to 3 days.
• Freezing: Coconut milk can sometimes separate when frozen, but you can freeze the soup for up to 2 months. Thaw gently and stir well when reheating.

Helpful Notes

• Fish Selection: Use firm white fish that won’t fall apart during cooking, such as cod, haddock, or tilapia.
• Vegetable Variations: Feel free to add other vegetables like bell peppers, mushrooms, or bok choy for more texture.
• Spice Levels: Adjust the number of chilies or use mild green chilies if you prefer less heat.

Tips from Well-Known Chefs

• Nigella Lawson: Always taste the broth before adding the fish to ensure the flavors are balanced. Once the fish is in, avoid over-stirring to keep the pieces intact.
• Yotam Ottolenghi: Toast spices like turmeric and curry powder briefly in oil to release their full aroma and flavor.
• Rick Stein: A pinch of sugar can enhance the coconut and lime flavors, bringing out a well-rounded taste.

Frequently Asked Questions

1. Can I use frozen fish?

Yes! Just ensure it’s fully thawed and patted dry before adding to the soup to prevent excess water.

2. What can I substitute for coconut milk?

Coconut cream for a richer soup or dairy-free alternatives like almond or cashew milk for a lighter option.

3. Can I make this soup ahead of time?

Yes, but add the fish just before serving to avoid overcooking.

4. Can I use shrimp instead of fish?

Absolutely! Shrimp cooks even faster and adds a delightful sweetness to the broth.

5. Is this soup gluten-free?

Yes, as long as you use gluten-free fish sauce or soy sauce.

6. Can I make it vegetarian?

Replace the fish with tofu or chickpeas and use vegetable stock.

7. What pairs well with this soup?

Jasmine rice, quinoa, or even crusty bread for dipping.

8. How do I adjust the thickness?

Reduce the stock slightly for a thicker soup or add more for a lighter broth.

9. How do I know when the fish is cooked?

The fish will turn opaque and flake easily with a fork when done.

10. Can I add noodles?

Yes! Rice noodles or thin egg noodles make a fantastic addition to this soup.