Easy Coconut Lime Fish Soup (Print version)
Creamy coconut milk and fresh lime brighten tender white fish in this easy 30-minute one-pot soup.
# Ingredients:
For the soup
01 -
1 lb (450 g) firm white fish such as cod, tilapia, or halibut, cut into chunks
02 -
1 tablespoon olive oil or coconut oil
03 -
1 medium yellow onion, diced
04 -
3 cloves garlic, minced
05 -
1 tablespoon fresh ginger, grated
06 -
1 red bell pepper, thinly sliced
07 -
1 cup cherry tomatoes, halved
08 -
1 (14 oz / 400 ml) can full-fat coconut milk
09 -
2 cups (480 ml) fish broth or chicken broth
10 -
1 tablespoon fish sauce
11 -
Zest and juice of 2 limes
12 -
1 teaspoon red curry paste (optional)
13 -
1/4 cup fresh cilantro, chopped
14 -
Salt and black pepper
# Instructions:
01 -
Heat oil in a large pot over medium heat. Cook onion until soft, 3 to 4 minutes. Add garlic, ginger, and curry paste if using. Cook 1 minute until fragrant.
02 -
Pour in coconut milk, broth, fish sauce, lime zest, and lime juice. Stir and bring to a gentle simmer.
03 -
Add bell pepper and cherry tomatoes. Simmer 5 to 7 minutes until just tender.
04 -
Nestle fish chunks into the broth. Simmer gently for 5 to 7 minutes until opaque and flakes easily.
05 -
Remove from heat. Stir in cilantro. Taste and adjust with more lime or salt. Serve hot.
# Good to know:
01 -
Serve with jasmine rice or crusty bread.
02 -
Do not boil hard after adding fish.