Description
A refreshing and flavorful coconut lime fish soup that transports you to a tropical paradise with every spoonful.
Ingredients
Scale
- 1 lb white fish fillets
- 1 can (14 oz) coconut milk
- 4 cups fish stock or water
- 2 limes (juiced and zested)
- 1 onion (chopped)
- 2 cloves garlic (minced)
- 1 inch ginger (grated)
- 1 red bell pepper (sliced)
- 1 cup cherry tomatoes (halved)
- 2 tablespoons fish sauce
- 1 tablespoon olive oil
- Fresh cilantro (for garnish)
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion, garlic, and ginger; sauté until fragrant.
- Pour in the fish stock or water and bring to a simmer.
- Add coconut milk, lime juice, and lime zest; stir well.
- Incorporate the sliced bell pepper and cherry tomatoes; cook for 5 minutes.
- Add the fish fillets and cook until they are opaque and flaky.
- Stir in fish sauce and adjust seasoning as needed.
- Serve hot, garnished with fresh cilantro.
Notes
- For a spicier version, add sliced jalapeños or red pepper flakes.
- Feel free to use any firm white fish like cod or tilapia.
- This soup can be served with rice or crusty bread for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Tropical
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg