Description
This rich and creamy Thai-inspired Coconut Lime Fish Soup combines tender white fish with fragrant coconut milk, zesty lime, and aromatic spices for a nourishing and flavorful meal perfect for any season.
Ingredients
Scale
Main Ingredients
- 2 tbsp avocado oil
- 1/2 medium-sized yellow onion (finely chopped)
- 3 cloves garlic (minced)
- 1 2-inch nub ginger (thinly sliced or minced)
- 1 (14-oz) can full-fat coconut milk
- 2 cups chicken broth
- 1 to 2 tbsp red curry paste (to taste)
- 2 tsp fish sauce
- 1 lime (zested and juiced)
- 1 cup fresh tomatoes (chopped)
- 10 ounces white fish fillets (cod, halibut, or tilapia)
- Salt and pepper to taste
Garnishes
- Fresh cilantro
- Lime wedges
- Green onions (chopped)
Instructions
- Heat the oil: Heat the avocado oil in a large thick-bottomed pot such as a Dutch oven over medium heat until shimmering.
- Sauté onion: Add the finely chopped yellow onion and sauté, stirring occasionally, until softened and translucent, about 5 minutes.
- Add aromatics: Stir in the minced garlic and sliced or minced ginger, cooking for 2 to 3 minutes until fragrant and aromatic.
- Add liquids and seasonings: Pour in the coconut milk, chicken broth, red curry paste, fish sauce, lime zest, lime juice, and chopped fresh tomatoes. Stir well to combine.
- Simmer soup: Cover the pot and bring the soup to a full boil. Immediately reduce heat to medium-low to maintain a gentle simmer. Continue cooking, covered, for 30 minutes to meld flavors.
- Cook fish: Add the white fish fillets to the soup and cook for an additional 10 minutes, or until the fish reaches an internal temperature of 145°F, tender and opaque.
- Flake fish: Using tongs, transfer the fish fillets to a cutting board and break them into bite-sized pieces with a fork.
- Combine and serve: Return the flaked fish to the soup and stir well. Serve hot garnished with fresh cilantro, chopped green onions, and lime wedges. Enjoy with crusty bread or a salad.
Notes
- This soup is versatile—add other fresh vegetables, cooked rice, or noodles to customize it to your taste.
- Use a kitchen thermometer to ensure the fish is safely cooked to 145°F for optimal texture and safety.
- Adjust the amount of red curry paste to control the soup’s spiciness.
- For a vegetarian version, substitute the fish with tofu and use vegetable broth instead of chicken broth.
Nutrition
- Serving Size: 1 serving
- Calories: 477 kcal
- Sugar: 7 g
- Sodium: 1363 mg
- Fat: 34 g
- Saturated Fat: 22 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 4 g
- Protein: 24 g
- Cholesterol: 51 mg
