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–+ servings
Coconut Lime Fish Soup

Delightful Coconut Lime Fish Soup for a Fresh Twist at Dinner

This Coconut Lime Fish Soup is a refreshing and comforting dish that transforms humble fish fillets into a zesty delight.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Dinner Ideas
Cuisine: Seafood, Tropical
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 1 pound white fish fillets cod, halibut, or tilapia work best for a tender texture
  • 1 tablespoon vegetable oil essential for sautéing the aromatics and enhancing flavors
  • 1 medium onion diced, provides a sweet foundation for the soup's savory base
  • 3 cloves garlic minced, adds a delightful aroma that complements the lime
  • 1 inch ginger grated, introduces a warm spice that elevates the soup's taste
  • 2 cups vegetable or fish broth the base liquid that brings everything together so beautifully
For the Creamy Element
  • 1 can coconut milk 14 ounces, lends a rich creaminess that balances the bright flavors
For the Fresh Ingredients
  • 1 cup cherry tomatoes halved, bursts of sweetness that add color and freshness
  • 1 bell pepper sliced provides a crisp texture and vibrant color to the soup
For the Seasoning
  • 1 tablespoon fish sauce brings depth of flavor and a touch of umami that enhances the broth
  • 2 limes Juice and zest the heart and soul of the soup, giving it that gorgeous citrus kick
  • Salt and pepper to taste, season to enhance all the lovely flavors of the dish
For Garnishing and Serving
  • Fresh cilantro chopped, a vibrant garnish that adds a refreshing twist when served
  • Lime wedges perfect for squeezing over your bowl for that extra punch of tanginess

Equipment

  • large pot

Method
 

Step-by-Step Instructions for Coconut Lime Fish Soup
  1. Prepare the fish by cutting fillets into bite-sized pieces and set aside.
  2. In a large pot, heat vegetable oil over medium heat. Add onion, garlic, and ginger, sauté for 3-4 minutes until translucent.
  3. Pour in broth, stir to combine, and bring to a gentle simmer for 2-3 minutes.
  4. Gradually add coconut milk, stir, and allow to simmer for 2 minutes.
  5. Add halved cherry tomatoes and sliced bell pepper, simmer for about 5 minutes until softened.
  6. Stir in fish sauce, lime juice, and zest, adding salt and pepper to taste.
  7. Add prepared fish pieces, simmer for 5-7 minutes until fish is opaque and flaky.
  8. Taste and adjust seasoning with lime juice, salt, or pepper as needed.
  9. Ladle soup into bowls, garnish with cilantro, and serve with lime wedges.

Nutrition

Serving: 1bowlCalories: 300kcalCarbohydrates: 18gProtein: 25gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 75mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 10IUVitamin C: 25mgCalcium: 4mgIron: 7mg

Notes

Choose fresh fish, don't overcook, and balance flavors for the best results.

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