Coconut Lime Fish Soup
Ingredients
- 1 lb white fish cod, halibut, or tilapia, cut into chunks
- 2 cups coconut milk full-fat or light
- 4 cups vegetable or fish broth
- 1 tbsp fish sauce or soy-free alternative
- 1 tbsp fresh lime juice plus zest from 1 lime
- 3 garlic cloves minced
- 1- inch piece of fresh ginger grated
- 1 medium onion chopped
Optional veggies:
- 1 cup bok choy, spinach or mushrooms chopped
- Fresh herbs, cilantro, basil, for garnish
- Lime wedges for garnish
- Optional chili flakes for spice
Instructions
- In a large pot, heat a bit of oil over medium heat. Add chopped onion, minced garlic, and grated ginger. Sauté for 3-4 minutes until softened and fragrant.
- Pour in the vegetable or fish broth, coconut milk, and fish sauce. Stir well and bring to a simmer.
- Add the fish chunks and optional vegetables. Let the soup simmer for 6–8 minutes, until the fish is cooked through and easily flakes with a fork.
- Turn off the heat and stir in fresh lime juice and zest.
- Garnish with fresh cilantro, basil, and lime wedges. Optionally, sprinkle with chili flakes for added heat.
- Serve hot and enjoy!
Notes
- For a vegan version, substitute fish with tofu or chickpeas.
- Serve with jasmine rice, quinoa, or cauliflower rice for a complete meal.
- Store leftovers in an airtight container in the fridge for up to 3–4 days. This soup can also be frozen for up to 3 months.
- Reheat gently on low heat to prevent overcooking the fish.