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–+ servings
Adriana Rose

Coconut Lime Fish Soup: A Refreshing Flavorful Delight!

Coconut Lime Fish Soup is a refreshing and flavorful dish that combines the richness of coconut milk with the zesty brightness of lime, perfect for seafood lovers.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Soup
Cuisine: Thai
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 1 tablespoon fresh ginger grated
  • 1 red bell pepper diced
  • 1 can 14 ounces coconut milk
  • 4 cups fish stock or vegetable broth
  • 1 tablespoon fish sauce
  • 1 tablespoon lime juice
  • 1 teaspoon lime zest
  • 1 pound white fish fillets such as cod or tilapia, cut into bite-sized pieces
  • 1 cup cherry tomatoes halved
  • 1 cup fresh spinach
  • Salt and pepper to taste
  • Fresh cilantro for garnish
  • Lime wedges for serving

Method
 

  1. In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until translucent. Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.
  2. Add the diced red bell pepper to the pot and cook for another 3-4 minutes until softened.
  3. Pour in the coconut milk and fish stock (or vegetable broth), stirring to combine. Add the fish sauce, lime juice, and lime zest. Bring the mixture to a gentle simmer.
  4. Once simmering, add the fish pieces and cherry tomatoes. Cook for about 5-7 minutes, or until the fish is cooked through and flakes easily with a fork.
  5. Stir in the fresh spinach and cook for an additional 2 minutes until wilted. Season with salt and pepper to taste.
  6. Serve the soup hot, garnished with fresh cilantro and lime wedges on the side.

Nutrition

Serving: 1bowlCalories: 320kcalCarbohydrates: 8gProtein: 25gFat: 20gSaturated Fat: 14gPolyunsaturated Fat: 6gCholesterol: 60mgSodium: 600mgFiber: 2gSugar: 3g

Notes

  • For added heat, include sliced jalapeños or a dash of red pepper flakes while sautéing the vegetables.
  • Substitute the white fish with shrimp or scallops for a different seafood flavor.

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