Thai-Style Coconut Lime Fish Soup (Print Version)
# Ingredients:
→ Fish & Liquids
01 -
1 lb white fish fillets (cod, halibut, or snapper), cut into bite-sized pieces
02 -
1 can (14 oz) coconut milk
03 -
2 cups fish or vegetable broth
→ Vegetables & Aromatics
04 -
1 medium onion, finely chopped
05 -
2 cloves garlic, minced
06 -
1 inch fresh ginger, grated
07 -
1 red bell pepper, diced
08 -
1 cup cherry tomatoes, halved
→ Seasonings & Flavorings
09 -
1 lime (zest and juice)
10 -
1 tablespoon fish sauce (optional)
11 -
1 tablespoon olive oil
12 -
1 teaspoon turmeric powder
13 -
1 teaspoon ground coriander
14 -
1/2 teaspoon crushed red pepper flakes
15 -
Fresh cilantro or parsley for garnish
16 -
Salt and pepper to taste
# Instructions:
01 -
Heat olive oil in large pot over medium heat. Cook onion until translucent (5 minutes), then add garlic and ginger and cook 1 minute more.
02 -
Add bell pepper, turmeric, coriander, and red pepper flakes. Cook 2-3 minutes until peppers soften.
03 -
Pour in coconut milk and broth, bring to gentle simmer.
04 -
Add tomatoes, lime zest, and fish sauce. Gently add fish pieces and season with salt and pepper. Simmer 8-10 minutes until fish flakes easily.
05 -
Stir in lime juice and adjust seasonings. Serve garnished with fresh herbs.
# Notes:
01 -
A tropical-inspired soup combining fresh white fish with creamy coconut milk and zesty lime for a light yet satisfying meal.