Description
A delightful Coconut Lime Fish Soup with creamy coconut milk and bright citrus flavors, perfect for any occasion.
Ingredients
Scale
- 1 lb fish fillets (such as cod or tilapia)
- 1 can (14 oz) coconut milk
- 2 cups fish or vegetable broth
- 1 lime (juiced and zested)
- 1 onion (diced)
- 2 cloves garlic (minced)
- 1 inch ginger (grated)
- 1 cup cherry tomatoes (halved)
- 1 tablespoon fish sauce
- Fresh cilantro for garnish
- Salt and pepper to taste
Instructions
- In a large pot, heat a splash of oil and sauté the diced onion, minced garlic, and grated ginger on medium heat until fragrant, about 2-3 minutes.
- Add the fish broth and coconut milk, stirring until well combined.
- Bring the mixture to a gentle simmer, then add the fish fillets, cooking until they are flaky and cooked through, approximately 5-7 minutes.
- Stir in the halved cherry tomatoes, lime juice, fish sauce, lime zest, salt, and pepper. Let the soup simmer for an additional 5-7 minutes until the tomatoes soften.
- Serve hot, garnished with fresh cilantro.
Notes
For a kick, consider adding a sliced chili pepper. To store leftovers, cool completely and keep in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 60mg