The tropical allure of Coconut Lime Fish Soup dances on your taste buds, inviting you into a world of creamy coconut and zesty lime. This soup doesn’t just warm your belly; it wraps you in an aromatic hug that promises to transport you straight to a sun-soaked beach. Mexican lasagna for a fiesta.

Imagine yourself lounging by the ocean, the salty breeze tousling your hair while you savor a bowl of this delightful concoction. Whether it’s a chilly evening or a summer gathering with friends, this Coconut Lime Fish Soup is the perfect dish to bring everyone together for a flavorful adventure. crunchy ramen noodle salad light summer salad pairing.

I remember the first time I made this soup; my family couldn’t stop raving about it. The kids even asked for seconds—a miracle in our household.

Essential Ingredients

Here’s what you’ll need to make this delicious dish: For more inspiration, check out this delicious bangers and mash recipe.

• White Fish Fillets: Fresh or frozen works well; just ensure the fillets are firm and flaky for the best texture.
• Coconut Milk: Full-fat coconut milk adds richness; light versions can lack flavor and creaminess.
• Lime Juice: Freshly squeezed lime juice brightens up the flavors beautifully; bottled versions just don’t cut it.
• Garlic: Use fresh garlic cloves for maximum flavor; avoid pre-minced for better taste.
• Ginger: Fresh ginger gives a nice warmth; powdered ginger lacks that zing and zest we crave.
• Vegetables (Bell Peppers, Carrots): Choose vibrant colors for aesthetic appeal and added nutrition; they make the soup pop!
• Fish Sauce: A splash adds umami depth; adjust based on personal taste preferences.
• Chili Flakes or Fresh Chili: For those who like some heat, add according to your spice tolerance—it really elevates the dish!

The full ingredients list, including measurements, is provided in the recipe card directly below. For more inspiration, check out this smashed potatoes recipe recipe.

Let’s Make it Together

Prepare Your Ingredients: Begin by chopping your vegetables into bite-sized pieces. Mince the garlic and ginger finely so they blend seamlessly into the soup.

Sauté Aromatics: Heat a drizzle of oil in a large pot over medium heat until shimmering. Add minced garlic and ginger, stirring until fragrant—about 1 minute—allowing their aromas to fill your kitchen.

Add Vegetables: Toss in your colorful bell peppers and carrots, sautéing them until they soften slightly—approximately 4 to 5 minutes—creating a beautiful medley of colors.

Pour in Coconut Milk and Fish Stock: Carefully add coconut milk and fish stock to the pot. Stir gently as you watch everything come together. Bring it to a gentle simmer while basking in that heavenly aroma.

Add Fish Fillets: Gently place white fish fillets into the pot. Let them poach for about 5-7 minutes until cooked through and flaky—time to enjoy that visual transformation!

Season with Lime Juice and Spice: Finish off by squeezing fresh lime juice into the soup. Sprinkle with chili flakes or fresh chili for an extra kick that makes each bite pop.

Enjoy your homemade Coconut Lime Fish Soup with crusty bread or on its own—it’s simply divine! sweet fruit salsa dessert.

Perfecting the Cooking Process

Start by sautéing aromatics like garlic and ginger. Then add fish and broth, finishing with coconut milk for creamy goodness.

Add Your Touch

Feel free to swap in different fish or add extra veggies like bell peppers or zucchini for a personalized twist.

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to three days. Reheat gently on the stove to maintain texture.

Cooking this Coconut Lime Fish Soup always reminds me of my first attempt at impressing my in-laws with my culinary skills. They loved it so much that I might have earned a gold star!

FAQ

What type of fish works best for Coconut Lime Fish Soup?

White fish like cod or tilapia offers great texture and absorbs flavors well.

Can I make this soup ahead of time?

Yes, but add fresh herbs just before serving for maximum flavor freshness.

Is there a vegetarian version of this soup?

Absolutely! Use vegetable broth and tofu or chickpeas as protein alternatives.

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Coconut Lime Fish Soup

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• Author: Mery Mack
• Total Time: 35 minutes
• Yield: Serves 4

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Description

Coconut Lime Fish Soup is a tropical delight that combines creamy coconut milk with zesty lime for a refreshing and comforting experience. This easy-to-make soup features tender white fish and colorful vegetables, creating a vibrant dish perfect for any occasion. Whether you are enjoying it on a chilly evening or sharing with friends at a summer gathering, this delightful soup is guaranteed to transport you to a sunny paradise with each spoonful.

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Ingredients

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• 1 lb white fish fillets (cod or tilapia)
• 1 can (13.5 oz) full-fat coconut milk
• 1/4 cup freshly squeezed lime juice
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, minced
• 1 cup bell peppers, chopped (variety of colors)
• 1 cup carrots, sliced
• 2 cups fish stock or broth
• 2 tbsp fish sauce
• 1 tsp chili flakes (or to taste)
• 1 tbsp olive oil

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Instructions

1. Prepare your ingredients by chopping the vegetables and mincing the garlic and ginger.
2. In a large pot, heat olive oil over medium heat and sauté garlic and ginger until fragrant, about 1 minute.
3. Add bell peppers and carrots; sauté until slightly softened, approximately 4-5 minutes.
4. Pour in coconut milk and fish stock; bring to a gentle simmer.
5. Add white fish fillets; poach for about 5-7 minutes until cooked through.
6. Stir in lime juice and chili flakes before serving.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Soup
• Method: Sautéing
• Cuisine: Tropical

Nutrition

• Serving Size: 1 bowl (250g)
• Calories: 320
• Sugar: 4g
• Sodium: 680mg
• Fat: 20g
• Saturated Fat: 14g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 18g
• Fiber: 3g
• Protein: 15g
• Cholesterol: 50mg