Description
A bright and creamy coconut lime fish soup featuring tender white fish, aromatic ginger and garlic, and a rich coconut broth balanced with fresh lime and herbs.
Ingredients
- 1 lb white fish fillets (cod or tilapia), cut into bite-sized pieces
- 1 tbsp olive oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 1 red bell pepper, sliced
- 1 can (14 oz) coconut milk
- 2 cups fish or chicken broth
- 3 tbsp lime juice
- 1 tbsp fish sauce
- 1 tsp sugar
- Salt and pepper to taste
- 1/4 cup fresh cilantro, chopped
- Lime wedges for serving
Instructions
1. Heat olive oil in a large pot over medium heat and sauté the chopped onion until translucent
2. Add the minced garlic and grated ginger and cook for about 1 minute until fragrant
3. Stir in the sliced red bell pepper and cook for 3–4 minutes until slightly softened
4. Pour in the coconut milk and broth, stirring to combine
5. Bring the mixture to a gentle simmer then add lime juice, fish sauce, and sugar
6. Season with salt and pepper to taste and stir well
7. Gently add the fish pieces and simmer for 5–7 minutes until the fish is cooked through and flakes easily
8. Remove from heat and stir in the chopped fresh cilantro
9. Serve hot with lime wedges for squeezing over the soup
Notes
Use firm white fish such as cod, tilapia, or haddock so it holds together during simmering
Avoid boiling the soup rapidly to keep the fish tender
Adjust lime juice and fish sauce to balance acidity and saltiness
This soup pairs well with steamed rice or crusty bread