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–+ servings
Coconut Lime Fish Soup

Coconut Lime Fish Soup: A Tropical Escape in Every Bowl

This Coconut Lime Fish Soup is a vibrant, gluten-free dish that brings the taste of the tropics to your table.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Coastal, Tropical
Calories: 390
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 1 pound white fish fillets Substitutes: salmon or shrimp
  • 1 tablespoon olive oil Alternative: coconut oil
  • 1 piece onion Finely chopped; use yellow or sweet onion
  • 2 cloves garlic Minced; adjust for preference
  • 1 tablespoon ginger Grated; ensure freshness
  • 1 piece red bell pepper Sliced; can substitute with other bell pepper varieties
  • 1 can (14 oz) coconut milk Full-fat for creaminess
  • 2 cups fish or chicken broth Use vegetable broth for vegetarian option
For Flavor Enhancements
  • 3 tablespoons lime juice Adjust to taste
  • 1 tablespoon fish sauce Soy sauce as vegetarian alternative
  • 1 teaspoon sugar Optional; substitute with honey if desired
  • salt and pepper Season to taste
For Garnish
  • 1/4 cup fresh cilantro Chopped; parsley can be substituted
  • lime wedges For serving; optional

Equipment

  • large pot

Method
 

Step-by-Step Instructions
  1. In a large pot, heat 1 tablespoon of olive oil over medium heat. Once the oil shimmers, add 1 finely chopped onion and sauté until it becomes translucent, about 5 minutes.
  2. Incorporate 2 minced garlic cloves and 1 tablespoon of grated ginger into the pot. Cook for an additional 1 minute until fragrant.
  3. Stir in 1 sliced red bell pepper, and continue cooking for about 3-4 minutes until it softens.
  4. Pour in 1 can (14 oz) of coconut milk and 2 cups of fish or chicken broth, stirring well. Bring to a gentle simmer for about 5 minutes.
  5. Stir in 3 tablespoons of fresh lime juice, 1 tablespoon of fish sauce, and 1 teaspoon of sugar. Season with salt and pepper. Simmer for another 2 minutes.
  6. Add 1 pound of white fish fillets, ensuring they are submerged. Let the soup simmer for about 5-7 minutes, or until the fish is opaque.
  7. Remove from heat and stir in 1/4 cup of chopped fresh cilantro.
  8. Ladle the hot soup into bowls, garnishing with additional lime wedges if desired.

Nutrition

Serving: 1bowlCalories: 390kcalCarbohydrates: 20gProtein: 25gFat: 25gSaturated Fat: 15gCholesterol: 80mgSodium: 650mgPotassium: 600mgFiber: 2gSugar: 3gVitamin A: 15IUVitamin C: 30mgCalcium: 4mgIron: 10mg

Notes

For best flavor, use fresh fish and adjust spices to your preference. Store leftovers in an airtight container for up to 3 days, or freeze for up to 2 months.

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