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Coconut Lime Fish Soup

Coconut Lime Fish Soup: A Tropical Taste in 35 Minutes

Enjoy a delightful Coconut Lime Fish Soup that combines zesty lime, rich coconut, and tender fish in just 35 minutes.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Southeast Asian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 2 tablespoons coconut oil Adds richness and tropical flavor; substitute with vegetable oil if needed.
  • 2 medium shallots Introduce sweetness and depth; yellow onions work well as a substitute.
  • 4 cloves garlic Provides aromatic flavor; no substitutes recommended.
  • 1 tablespoon fresh ginger Adds warmth and spice; ginger paste can be a quick alternative.
  • 1 stalk lemongrass Fundamental for authentic flavor; use lemongrass paste if fresh is unavailable.
  • 1 medium red chili Adds heat; omit for a milder soup or remove seeds for less spice.
  • 4 cups low sodium chicken or vegetable broth Serves as the base flavor; use low sodium for a healthier option.
  • 1 can full-fat coconut milk Essential for creaminess; avoid light or non-dairy alternatives.
  • 1 pound firm white fish Provides protein and texture; avoid flaky fish varieties.
  • 1 medium red bell pepper Adds sweetness and color; can be substituted with other bell peppers.
  • 2 tablespoons fish sauce Provides umami; can use soy sauce for a vegan option.
  • 2 tablespoons fresh lime juice and zest Vital for brightening the dish; adjust to taste.
  • 1 tablespoon brown sugar Balances flavors; palm sugar can enhance authenticity.
  • 1/4 cup fresh cilantro Adds freshness; use parsley as a substitute if needed.
  • 1 lime lime wedges Perfect for serving and enhancing flavor.

Equipment

  • Large pot

Method
 

Step-by-Step Instructions for Coconut Lime Fish Soup
  1. In a large pot, heat 2 tablespoons of coconut oil over medium heat until shimmering. Add finely chopped shallots and sauté for about 3-4 minutes until softened and translucent.
  2. Stir in minced garlic, grated fresh ginger, minced lemongrass, and chopped red chili. Continue sautéing for another 1-2 minutes.
  3. Pour in 4 cups of low sodium chicken or vegetable broth and 1 can of full-fat coconut milk, stirring to combine. Bring the mixture to a gentle simmer for about 10 minutes.
  4. Add 1 diced red bell pepper, 2 tablespoons of fish sauce, zest from one lime, and 1 tablespoon of brown sugar. Stir well and let the soup simmer for an additional 3-5 minutes.
  5. Carefully add 1 pound of firm white fish, cut into bite-sized pieces, to the soup. Cook for 4-5 minutes, or until the fish is opaque and flakes easily.
  6. Remove the pot from heat, then stir in the juice of one lime and a handful of freshly chopped cilantro. Adjust seasoning if necessary.
  7. Ladle the soup into warm bowls, garnishing with extra cilantro and lime wedges.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 600mgPotassium: 700mgFiber: 2gSugar: 5gVitamin A: 12IUVitamin C: 45mgCalcium: 8mgIron: 15mg

Notes

Pair this soup with crusty bread or jasmine rice for a heartwarming meal.

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