Coconut Lime Fish Soup

Why You’ll Love This Recipe

This soup has a unique blend of coconut and lime, giving it a fresh taste that’s really satisfying. You can whip it up quickly, which is super handy on busy nights. It stores really well, so you can enjoy leftovers for lunch or dinner the next day. The combination of tender fish and creamy broth makes this a comforting dish to warm up with.

How to Make

1. Cook Aromatics: Start by cooking chopped onion and garlic in a pot until they’re soft. You want to get those flavors going.
2. Add Broth: Pour in the fish stock and let it come to a gentle boil. The broth sets the stage for the soup.
3. Stir in Coconut: Add coconut milk and lime juice to the pot. Stir it all together for that creamy, zesty base.
4. Include Vegetables: Toss in diced tomatoes and bell peppers, cooking until they’re tender. They add some nice color and taste.
5. Add Fish: Gently add pieces of fresh fish to the soup. Cook until the fish flakes easily, soaking up all those delicious flavors.
6. Season and Serve: Finally, season with salt and pepper. Serve hot, garnished with fresh cilantro for a fresh touch.

What to Serve With

White rice often pairs well and absorbs the soup’s flavors nicely. Fresh crusty bread is a good choice for dipping into the soup. A green salad adds a nice crisp element to the meal.

How to Store This Recipe

Let the soup cool completely before placing it in an airtight container. Store in the fridge for enjoying later. You can reheat it on the stove until it’s warm.

Recipe Variations and Add-ins

You can swap the fish for shrimp if you want, and it will still taste delicious. Try adding chopped spinach or kale for extra greens. You can also use lime zest to amplify the lime flavor.

FAQs

Can I use frozen fish?

Yes, you can use frozen fish. Just make sure to thaw it before adding it to the soup.

Is this soup spicy?

This soup is not spicy, but you can add jalapenos or red pepper flakes if you like some heat.

Can I make this soup vegetarian?

Yes, use vegetable stock and replace the fish with hearty vegetables or tofu for a vegetarian version.

How long does this soup last?

The soup can last up to a few days in the fridge, as long as it’s stored properly.

Coconut Lime Fish Soup

---

• Author: meryem
• Total Time: 35 minutes
• Yield: 4 servings 1x

Print Recipe

Pin Recipe

Description

Savor vibrant Coconut Lime Fish Soup! Discover easy steps for bold flavors in each bowl. Perfect for seafood lovers seeking fresh delight!

---

Ingredients

Scale 1x2x3x

1 medium onion, chopped

2 cloves garlic, minced

4 cups fish stock

1 can (400 ml) coconut milk

1–2 tablespoons lime juice

2 medium tomatoes, diced

1 bell pepper, diced

400 grams fresh fish, cut into pieces

Salt and pepper to taste

Fresh cilantro for garnish

---

Instructions

Cook Aromatics: Start by cooking chopped onion and garlic in a pot until they’re soft.

Add Broth: Pour in the fish stock and let it come to a gentle boil.

Stir in Coconut: Add coconut milk and lime juice to the pot and stir it all together.

Include Vegetables: Toss in diced tomatoes and bell peppers, cooking until they’re tender.

Add Fish: Gently add pieces of fresh fish to the soup and cook until the fish flakes easily.

Season and Serve: Finally, season with salt and pepper, and serve hot, garnished with fresh cilantro.

Notes

This soup has a unique blend of coconut and lime, giving it a fresh taste that’s really satisfying. You can whip it up quickly, which is super handy on busy nights. The combination of tender fish and creamy broth makes this a comforting dish to warm up with.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Dinner
• Cuisine: Asian

Nutrition

• Serving Size: 4 servings
• Calories: 350
• Sugar: 6 grams
• Fat: 15 grams
• Carbohydrates: 30 grams
• Fiber: 5 grams
• Protein: 25 grams

Keywords: Coconut Lime Fish Soup, seafood soup, easy soup recipe, coconut milk soup