A Bright, Creamy, and Refreshing Seafood Delight
This Coconut Lime Fish Soup combines the delicate flavors of fresh white fish with the creaminess of coconut milk and the zesty brightness of lime. Light yet satisfying, this dish is perfect for a cozy meal or as an impressive starter for a tropical-inspired dinner.
Ingredients
Main Ingredients:
500 g (about 1 lb) fresh white fish (like cod, tilapia, or snapper)
400 ml coconut milk (full-fat for creaminess, or light for a healthier option)
Juice and zest of 2 limes (for that fresh, zesty kick)
3 cloves garlic, finely chopped
2 cm piece of ginger, grated (about 1 tbsp)
Salt, to taste
Optional Garnishes:
Chopped fresh cilantro (for a herby, aromatic finish)
Extra lime wedges (for serving)
Chili flakes or sliced chili (for a spicy twist)
Step-by-Step Directions
Step 1: Prepare the Fish
Cut the Fish: Rinse the fish fillets under cold water and pat dry with a paper towel.
Slice into Bite-Sized Pieces: Cut the fish into chunks, about 2-3 cm (1 inch) in size. Set aside.
Step 2: Build the Soup Base
Heat the Oil: In a large pot or saucepan, heat 1-2 tbsp of neutral oil (like coconut or vegetable oil) over medium heat.
Sauté Aromatics: Add the chopped garlic and grated ginger, and sauté for 2-3 minutes until fragrant and slightly golden.
Step 3: Add Coconut and Lime
Pour in the Coconut Milk: Slowly add the 400 ml coconut milk to the pot, stirring to combine with the aromatics.
Add Lime Zest and Juice: Stir in the zest and juice of 2 limes, giving the soup its signature tangy flavor.
Bring to a Simmer: Heat the mixture gently until it starts to simmer. Avoid boiling, as this can curdle the coconut milk.
Step 4: Cook the Fish
Add the Fish: Gently place the fish pieces into the simmering soup. Be careful not to stir too much to avoid breaking the fish.
Simmer Until Tender: Cook for 5-7 minutes, or until the fish is opaque and flakes easily with a fork.
Step 5: Season and Serve
Taste and Adjust: Add salt to taste. If desired, squeeze in more lime juice for extra brightness.
Garnish: Top the soup with chopped fresh cilantro, additional lime zest, or a sprinkle of chili flakes for a spicy kick.
Serving Suggestions
Serve Hot: Ladle the soup into bowls and serve immediately.
Side Pairings: Pair with steamed jasmine rice, crusty bread, or a light green salad.
Make It Heartier: Add baby spinach, thinly sliced bell peppers, or cooked rice noodles for extra texture.
Tips for Success
Use Fresh Fish: For the best flavor, opt for the freshest white fish available. Frozen fish can also work but ensure it’s fully thawed before cooking.
Control the Simmer: Keep the heat low to avoid overcooking the fish or splitting the coconut milk.
Customize the Flavor: Add a splash of fish sauce or soy sauce for a deeper umami flavor, or a teaspoon of sugar to balance the lime’s acidity.
Storage and Reheating
Refrigerate: Store leftovers in an airtight container in the fridge for up to 2 days.
Reheat Gently: Warm the soup over low heat, stirring gently to maintain the fish’s texture.
A Tropical Escape in Every Spoonful! 🥥🍋
This Coconut Lime Fish Soup is a light, creamy, and flavorful dish that’s simple to make but bursting with tropical flair. Whether enjoyed as a comforting dinner or an elegant appetizer, this soup will leave everyone asking for seconds!