Coconut Lime Fish Soup (Print Version)
White fish, coconut milk, and lime blend in a vibrant, aromatic soup with fresh herbs and a tangy finish.
# Ingredients:
→ Main
01 -
450 grams white fish fillets (cod, halibut, or tilapia), cut into portions
→ Aromatics
02 -
1 small onion, finely diced
03 -
2 cloves garlic, minced
04 -
1 tablespoon fresh ginger, grated
→ Soup Base
05 -
1 tablespoon red curry paste
06 -
400 milliliters coconut milk
07 -
480 milliliters chicken or vegetable broth
→ Seasoning
08 -
1 tablespoon fish sauce
09 -
Juice of 1 lime
10 -
Salt, to taste
11 -
Black pepper, to taste
→ For Cooking
12 -
1 tablespoon olive oil
→ Garnish & Serving
13 -
Fresh cilantro, chopped
14 -
Lime wedges
# Instructions:
01 -
Pat fish fillets dry with paper towel and season both sides with salt and black pepper. Set aside.
02 -
Heat olive oil in a large pot over medium heat. Add diced onion and cook for 3 to 4 minutes, stirring occasionally, until softened. Stir in garlic, ginger, and red curry paste and cook for 1 minute until fragrant.
03 -
Pour in coconut milk and chicken or vegetable broth. Stir to combine and bring the mixture to a gentle simmer.
04 -
Add seasoned fish fillets to the simmering liquid. Cover partially and cook for 8 to 10 minutes or until the fish is opaque and flakes easily with a fork.
05 -
Stir in fish sauce and lime juice. Taste and adjust seasoning with additional salt, pepper, or lime juice if preferred.
06 -
Ladle soup into individual bowls. Garnish with chopped cilantro and serve lime wedges on the side.
# Notes:
01 -
For a deeper flavor, allow the soup to rest covered for several minutes before serving to let the aromatics infuse fully.