Description
This Coconut Lime Fish Soup is a vibrant and flavorful dish with a rich coconut broth infused with zesty lime and aromatic spices. Loaded with tender white fish, cherry tomatoes, and leafy greens, this Thai-inspired soup is a perfect balance of creamy, tangy, and spicy flavors.
Ingredients
Scale
For the Soup:
- 1 tablespoon coconut oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1-2 Thai chilies, sliced (optional for heat)
- 1 teaspoon ground turmeric
- 4 cups fish or vegetable broth
- 1 can (13.5 oz) full-fat coconut milk
- 1 tablespoon fish sauce
- Juice and zest of 2 limes
- 1 pound white fish fillets (such as cod or halibut), cut into bite-sized pieces
- 1 cup cherry tomatoes, halved
- 1 cup baby spinach or bok choy
- 1 tablespoon fresh cilantro, chopped
- Salt and pepper to taste
Instructions
- Heat coconut oil: In a large pot over medium heat, add coconut oil and sauté diced onion until soft, about 3-4 minutes.
- Add aromatics: Stir in garlic, ginger, Thai chilies, and turmeric, cooking for another minute.
- Simmer: Pour in the broth, bring to a simmer, then add coconut milk, fish sauce, lime zest, and juice. Let simmer for 5 minutes.
- Cook fish: Add fish and cherry tomatoes, cook until fish is opaque, about 6-8 minutes.
- Add greens: Stir in spinach or bok choy, cook until wilted, about 1-2 minutes.
- Season and serve: Adjust seasoning with salt and pepper, garnish with cilantro, and serve hot.
Notes
- For a creamier texture, blend part of the soup before adding the fish.
- Serve with steamed rice or rice noodles for a heartier meal.
- You can substitute cod with any firm white fish such as haddock or snapper.
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 3g
- Sodium: 720mg
- Fat: 17g
- Saturated Fat: 11g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 23g
- Cholesterol: 55mg
