This Easy Zesty Coconut Lime Fish Soup is like a tropical vacation in a bowl! Packed with tender fish, creamy coconut milk, and a refreshing lime kick, it’s sure to brighten your day.
Honestly, it’s so easy to whip up! I love serving it with some crispy bread on the side to soak up all that tasty broth. Plus, who can resist that tropical vibe? 🌴
Key Ingredients & Substitutions
White Fish: I like using cod or haddock for this soup since they hold up well in the broth. If you have trouble finding these, tilapia or even shrimp work nicely too!
Coconut Milk: Full-fat coconut milk adds creaminess. If you’re looking for lighter options, use light coconut milk or almond milk, but the texture will be different.
Broth: Homemade fish broth enriches the flavor, but store-bought vegetable broth does the job just fine. Feel free to use what you have!
Vegetables: Celery and bell pepper add crunch and flavor. You could substitute with carrots or snap peas, too, depending on your taste.
Cilantro/Parsley: I love the fresh kick of cilantro, but if you’re not a fan, try fresh basil or even green onions for a different twist.
How Do I Ensure My Fish is Cooked Perfectly?
Cooking the fish just right is key to this soup! You want it tender and flaky but not overcooked. Here are my tips:
- Make sure your soup is simmering gently before adding the fish to avoid toughening it up.
- Add fish chunks and let them cook for about 5-7 minutes, just until they turn opaque. This shows they’re done!
- Keep an eye on the soup; fish cooks quickly, and going too long makes it chewy.
Easy Zesty Coconut Lime Fish Soup
Ingredients
- For the Soup:
- 1 lb (450g) white fish fillets (such as cod, haddock, or tilapia), cut into chunks
- 1 can (13.5 oz/400 ml) coconut milk (full-fat for creaminess)
- 2 cups fish or vegetable broth
- 1 tablespoon olive oil or coconut oil
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 1 stalk celery, sliced
- 1 small red bell pepper, diced
- 1 small chili pepper, finely chopped (optional, for extra heat)
- 1 teaspoon turmeric powder (for color and subtle flavor)
- 1 teaspoon grated fresh ginger
- Zest and juice of 1 lime (plus extra lime wedges for serving)
- 1/4 cup fresh cilantro or parsley, roughly chopped
- Salt and freshly ground black pepper, to taste
- Optional: 1 teaspoon fish sauce or soy sauce (for umami)
Time Estimate
This recipe takes about 10 minutes to prep, and another 15-20 minutes to cook. In about 30 minutes, you’ll have a delicious, ready-to-serve soup!
Instructions
1. Sauté Vegetables
Start by heating the olive or coconut oil in a large pot over medium heat. Add the chopped onion, minced garlic, sliced celery, and diced red bell pepper. Sauté everything for about 4-5 minutes, until the vegetables are softened and fragrant. This will create a lovely base for your soup!
2. Add Ginger and Spices
Next, mix in the grated ginger, turmeric powder, and the chopped chili pepper if you like a bit of spice. Cook this for another minute, stirring to let all those flavors combine.
3. Pour in the Broth and Coconut Milk
Now, pour in the fish or vegetable broth and the coconut milk, stirring everything well. Bring your mixed soup to a gentle simmer; this is where the magic happens!
4. Add the Fish
Gently add the fish chunks to the simmering soup. Cook them for about 5-7 minutes, or until they turn opaque and are fully cooked. It’s important not to overcook the fish to keep it tender!
5. Flavor it up
Once the fish is cooked, stir in the lime zest and lime juice. Don’t forget to add the fish sauce or soy sauce for an extra flavor boost. Season with salt and freshly ground black pepper to taste.
6. Finish with Fresh Herbs
Remove the soup from the heat and stir in the chopped cilantro or parsley. The fresh herbs really brighten up the soup!
7. Serve and Enjoy
Serve the soup hot in bowls, with extra lime wedges on the side for that zesty kick. This soup is perfect with some crusty bread or steamed rice to soak up all the delicious broth. Enjoy every spoonful!
This soup is creamy, zesty, and beautifully balanced with the tropical brightness of lime and the smooth richness of coconut milk. The fresh herbs and colorful veggies make it vibrant and inviting!
Frequently Asked Questions (FAQ)
Can I Use Frozen Fish for This Soup?
Yes, you can use frozen fish! Just make sure it’s completely thawed before adding it to the soup. Thaw it in the fridge overnight or place it in a sealed plastic bag and submerge it in cold water for a quick thaw.
How Can I Make This Soup Spicier?
If you enjoy heat, add more chili pepper or include a pinch of red pepper flakes when sautéing the vegetables. You can also drizzle in some sriracha or chili oil before serving for an extra kick!
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat, adding a splash of broth or coconut milk if needed to loosen it up.
Can I Add Other Vegetables?
Absolutely! Feel free to customize this soup with your favorite veggies. Carrots, snap peas, or even spinach would work great. Just make sure to add them early enough to allow them to cook until tender!
