Description
This Thai-Style Coconut Lime Fish Soup is a fragrant and comforting dish featuring tender white fish fillets simmered in a rich coconut milk broth infused with fresh lime, ginger, garlic, and aromatic herbs. With vibrant notes of red chili and fresh herbs, this soup balances creamy, tangy, and spicy flavors, making it a delicious and light meal perfect for any season.
Ingredients
Scale
Seafood and Protein
- 1 pound white fish fillets, cut into bite-sized pieces
Vegetables and Aromatics
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1-inch piece of ginger, minced
- 1 red bell pepper, sliced
- 1-2 red chilies, sliced
- 1 cup cherry tomatoes, halved
Liquids and Seasonings
- 1 tablespoon vegetable oil
- 14 oz coconut milk
- 2 cups fish stock or chicken broth
- 2 tablespoons fish sauce
- Zest and juice of 2 limes
- 1 teaspoon sugar
Garnishes
- Fresh cilantro
- Fresh basil
- Lime wedges (for serving)
Instructions
- Sauté aromatics: Heat the vegetable oil in a pot over medium heat. Add the chopped onion and cook until soft and translucent. Then add the minced garlic, ginger, and sliced red chilies, cooking until fragrant, about 1-2 minutes.
- Add liquids and seasonings: Pour in the coconut milk, fish stock (or chicken broth), fish sauce, lime zest, lime juice, and sugar. Stir well and bring the mixture to a gentle simmer.
- Add vegetables: Add the sliced red bell pepper and halved cherry tomatoes to the pot. Cook for 5-7 minutes, allowing the vegetables to become tender yet maintaining a slight crispness.
- Cook the fish: Carefully add the bite-sized fish pieces to the simmering soup. Let them cook gently for 5-7 minutes or until the fish is just cooked through and opaque.
- Season and garnish: Taste the soup and adjust the seasoning if needed. Serve hot, garnished with fresh cilantro and basil leaves, accompanied by lime wedges for extra tanginess.
Notes
- Use firm white fish like cod, tilapia, or snapper for the best texture.
- If you prefer less heat, reduce the amount of red chilies or remove the seeds.
- Fish sauce can be substituted with soy sauce for a milder umami flavor, but this will alter the authentic taste.
- Serve with steamed jasmine rice to make it a complete meal.
- Leftovers can be refrigerated for up to 2 days and gently reheated on the stovetop.
