Coconut Lime Fish Soup Recipe

Coconut lime fish soup is a light, tropical-inspired dish that combines tender fish, aromatic herbs, creamy coconut milk, and the bright tang of lime. This easy-to-make soup is perfect for those seeking a healthy and refreshing meal packed with flavor. Here’s how to make this delightful soup step-by-step.

Ingredients for Coconut Lime Fish Soup

Main Ingredients:

• White fish fillets: 1 pound (such as cod, tilapia, or halibut), cut into bite-sized pieces
• Coconut milk: 1 can (14 ounces), full-fat for creaminess
• Fish or vegetable broth: 3 cups
• Garlic: 4 cloves, minced
• Ginger: 1 tablespoon, freshly grated
• Red bell pepper: 1, thinly sliced
• Carrot: 1 large, julienned or thinly sliced
• Onion: 1 medium, finely chopped
• Lime: 2, juiced (plus extra wedges for serving)
• Fish sauce: 2 tablespoons
• Cilantro: Fresh, chopped for garnish
• Thai red curry paste: 1-2 tablespoons (adjust for desired heat)
• Olive oil: 2 tablespoons
• Salt and black pepper: To taste

Optional Add-Ins:

• Kaffir lime leaves: 2-3 for an authentic touch
• Red chili: Sliced for added heat
• Spinach or bok choy: 1 cup for extra greens

Equipment Needed:

• Large pot or Dutch oven
• Wooden spoon
• Measuring cups and spoons
• Ladle
• Cutting board and knife

Step-by-Step Instructions:

Step 1: Sauté Aromatics

1. Heat the olive oil in a large pot over medium heat.
2. Add the chopped onion, garlic, and ginger and sauté for 3-4 minutes until fragrant and the onion is translucent.

Step 2: Build the Broth

1. Stir in the red curry paste and cook for 1-2 minutes to allow the flavors to bloom.
2. Pour in the fish or vegetable broth and bring the mixture to a simmer.
3. Add the coconut milk, fish sauce, and sliced red bell pepper and carrot. Let the soup simmer for 10 minutes to develop the flavors.

Step 3: Cook the Fish

1. Gently add the fish pieces to the simmering soup. Cook for 5-7 minutes or until the fish is opaque and flakes easily with a fork.
2. Stir in the lime juice and season with salt and black pepper to taste.

Step 4: Add Greens and Serve

1. If using, add the spinach or bok choy and cook for an additional minute until wilted.
2. Ladle the soup into bowls and garnish with chopped cilantro and optional red chili slices.
3. Serve with lime wedges for an extra burst of citrus flavor.

Serving and Storage Tips

Serving:

• Pair the soup with jasmine rice or crusty bread for a heartier meal.
• Top with a sprinkle of toasted coconut flakes for added texture and flavor.

Storage:

• Refrigerator: Store in an airtight container for up to 3 days.
• Freezer: The soup can be frozen for up to 2 months, but note that the texture of the fish may change slightly upon thawing. Let the soup cool completely before transferring to freezer-safe containers.
• Reheating: Reheat gently on the stove over low heat, stirring occasionally.

Helpful Notes

• Fish options: Firm white fish like halibut or mahi-mahi hold up well in this soup. For a budget-friendly option, tilapia works well too.
• Lime substitute: Lemon juice can be used in place of lime, but it will alter the flavor slightly.
• Creamy vs. brothy: Adjust the amount of coconut milk and broth to achieve your preferred consistency.

Tips from Well-Known Chefs

• Nigella Lawson: Recommends adding a bit of lemongrass for a fragrant touch.
• Yotam Ottolenghi: Suggests finishing with a drizzle of extra-virgin olive oil infused with garlic for extra depth.
• Jamie Oliver: Advises using kaffir lime leaves to create an authentic, citrusy base.

Frequently Asked Questions (FAQs)

1. Can I use frozen fish?

Yes, thaw it completely and pat it dry before adding it to the soup.

2. Is this soup spicy?

The red curry paste adds mild to medium heat. Adjust the amount or add sliced chili for more spice.

3. Can I use shrimp instead of fish?

Absolutely! Shrimp cooks quickly and is a great substitute for fish.

4. What if I don’t have fish sauce?

Use soy sauce or tamari for a different but still umami-rich flavor.

5. Can I add noodles?

Yes, rice noodles or soba noodles can be added for a more filling dish.

6. How do I make the soup richer?

Add a bit more coconut milk or stir in a spoonful of coconut cream.

7. What greens work best?

Baby spinach, bok choy, or even kale can be used to add a fresh element.

8. How do I avoid overcooking the fish?

Add the fish towards the end and simmer just until it flakes to avoid a rubbery texture.

9. Can I make this soup vegan?

Yes, replace the fish with tofu and use vegetable broth instead of fish broth.

10. What’s the best way to garnish this soup?

Fresh cilantro, lime wedges, and thinly sliced red chili add a beautiful finishing touch.

Enjoy this light, yet hearty coconut lime fish soup, perfect for those who crave bold, refreshing flavors in a warm, comforting bowl.