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Coconut Lime Fish Soup finished recipe

Coconut Lime Fish Soup

Coconut Lime Fish Soup is a cozy, creamy soup made with tender white fish, coconut milk, fresh lime, ginger, garlic, and colorful vegetables. The broth is gently simmered on the stovetop, giving you a light but satisfying meal with a fresh citrus flavor and mild coconut richness.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Main Course, Soup
Cuisine: Asian, Thai
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 tablespoon neutral cooking oil
  • 1 medium yellow onion diced, about 1 cup (150 g)
  • 1 medium red bell pepper diced, about 1 cup (150 g)
  • 3 garlic cloves minced, about 1 tablespoon (9 g)
  • 1 tablespoon fresh ginger peeled and finely grated
  • 3 cups low-sodium vegetable broth
  • 1 can 13.5 ounces (400 mL), full-fat unsweetened coconut milk, stirred
  • 1 tablespoon fish sauce
  • 1/2 teaspoon fine salt
  • 11/4 pounds skinless cod or other firm white fish fillets cut into 11/2-inch (4 cm) pieces
  • 3 tablespoons freshly squeezed lime juice
  • 1/4 cup fresh cilantro leaves roughly chopped
  • 2 scallions thinly sliced, about 1/4 cup (25 g)

Method
 

Method
  1. At room temperature, dice the onion and bell pepper, mince the garlic, grate the ginger, chop the cilantro, slice the scallions, and cut the fish into 1½-inch (4 cm) pieces. Allow about 5 minutes; the fish pieces should be similar in size so they cook evenly.
  2. Heat the oil in the 5-quart (4.7 L) pot over medium heat for 30 seconds, then add the onion and bell pepper. Cook for 5 minutes, stirring occasionally, until the onion looks translucent and the pepper begins to soften without browning.
  3. Keep the pot over medium heat and add the garlic and ginger. Cook for 1 minute, stirring constantly, until fragrant; don't let the garlic turn dark brown.
  4. Pour in the vegetable broth and coconut milk, then stir in the fish sauce and salt. Bring the mixture to a gentle simmer over medium-high heat, then reduce to medium-low and simmer for 8 minutes; small bubbles should rise steadily without a hard boil.
  5. Add the fish pieces to the simmering broth and keep the pot over medium-low heat. Cook for 5 to 7 minutes, stirring as little as possible, until the fish is opaque, flakes easily at the thickest part, and reaches 145°F (63°C).
  6. Remove the pot from the heat so the soup stops simmering, then stir in the lime juice. Let it stand for 1 minute; the broth should look creamy and smooth, and the lime aroma should be fresh and noticeable.
  7. With the pot off the heat, stir in half of the cilantro and scallions, then ladle the hot soup into 4 bowls immediately. Top with the remaining cilantro and scallions; the fish should remain in tender, distinct pieces rather than breaking apart.

Nutrition

Serving: 1bowlCalories: 320kcalCarbohydrates: 18gProtein: 25gFat: 18gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 4gVitamin A: 1500IUVitamin C: 30mgCalcium: 50mgIron: 2mg

Notes

Refrigerator: Cool leftover soup promptly and transfer it to an airtight container. Refrigerate at 40°F (4°C) or below for up to 3 days; the fish may become a little softer after storage, and that's normal. Freezer: Freeze cooled soup in airtight freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator; coconut milk can separate slightly after freezing, but gentle stirring while reheating will help bring the broth back together.

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