Here’s a simple, flavorful recipe for Coconut Lime Fish Soup, perfect for a light yet comforting meal. 🐟🥥🍋
Ingredients (Serves 2–4)
- 1 lb White fish fillets, cut into bite-sized pieces
- 1 can Coconut milk (13–14 oz)
- 2 cups Fish stock (or chicken broth)
- Juice of 1–2 Lime
- 2 cloves Garlic, minced
- 1 small Onion, thinly sliced
- 1-inch piece Ginger, sliced
- 1–2 Red chili, sliced (optional)
- 2 tbsp Cilantro, chopped
- Salt and Black pepper to taste
Instructions
1. Sauté Aromatics
- In a pot, heat a little oil over medium heat.
- Sauté garlic, onion, and ginger for 2–3 minutes until fragrant.
2. Make the Broth
- Add fish stock and bring to a gentle simmer.
- Stir in coconut milk and lime juice. Simmer for 5 minutes.
3. Cook the Fish
- Gently add fish pieces and simmer 5–7 minutes, until cooked through.
4. Season and Serve
- Add salt, pepper, and optional chili slices.
- Sprinkle chopped cilantro on top.
- Serve hot, with Steamed rice if desired.
✅ Tips
- Don’t boil the soup vigorously; gentle simmer keeps the fish tender.
- Add lemongrass or kaffir lime leaves for extra Southeast Asian flavor.
- Adjust lime juice for your preferred tanginess.
This recipe is light, creamy, and packed with fresh citrus and aromatic flavors, making it perfect for a quick weeknight meal.
If you want, I can also give a 15-minute version using frozen fish that’s just as flavorful.
