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–+ servings
Coconut Lime Fish Soup

Coconut Lime Fish Soup: Dive into Creamy Comfort Today

This Coconut Lime Fish Soup is a vibrant, nutritious meal that's gluten-free and quick to make, perfect for any busy weeknight or special occasion.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Asian
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 1 pound White Fish Fillets can use salmon or shrimp for a different flavor profile
  • 2 tablespoons Olive Oil any neutral oil works if unavailable
  • 1 medium Onion can use green onions or shallots instead
  • 3 cloves Garlic minced, can substitute with garlic powder if fresh is not handy
  • 1 tablespoon Ginger grated, ground ginger can work in smaller amounts
  • 1 medium Red Bell Pepper can substitute with any bell pepper or diced tomatoes
  • 1 can Coconut Milk opt for light coconut milk for a lower-fat version
  • 3 cups Fish or Chicken Broth use vegetable broth for a vegetarian option
  • 2 tablespoons Lime Juice freshly squeezed lime is recommended
  • 2 tablespoons Fish Sauce can be omitted for a vegetarian option
  • 1 tablespoon Sugar honey or agave syrup can serve as alternatives
  • Salt and Pepper to taste
  • 1 bunch Fresh Cilantro can substitute with parsley if cilantro isn't available
  • 1 each Lime Wedges for serving and adding more zesty lime flavor!

Equipment

  • Large pot

Method
 

Step-by-Step Instructions for Coconut Lime Fish Soup
  1. Heat 2 tablespoons of olive oil in a large pot over medium heat. Add one finely chopped onion and sauté for 3-4 minutes until translucent.
  2. Stir in 3 minced garlic cloves and 1 tablespoon of grated ginger, cooking for an additional minute.
  3. Add one sliced red bell pepper, cooking for about 3-4 minutes until softened and caramelized.
  4. Pour in 1 can of coconut milk and 3 cups of fish or chicken broth. Stir and bring to a gentle simmer.
  5. Mix in the juice of 2 limes, 2 tablespoons of fish sauce, and 1 tablespoon of sugar. Season with salt and pepper to taste.
  6. Carefully add the white fish fillets to the soup and simmer for 5-7 minutes until the fish is opaque.
  7. Remove from heat and stir in chopped fresh cilantro.
  8. Ladle the soup into bowls and garnish with lime wedges. Serve hot with crusty bread or jasmine rice.

Nutrition

Serving: 1bowlCalories: 300kcalCarbohydrates: 15gProtein: 25gFat: 15gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 800mgPotassium: 650mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 30mgCalcium: 50mgIron: 2mg

Notes

Use fresh ingredients for best flavor. Customize with your favorite veggies or spices.

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