Description
This Coconut Lime Fish Soup is a vibrant and comforting dish featuring tender white fish chunks simmered in a creamy coconut milk broth infused with fresh lime, ginger, garlic, and shallot. The soup balances rich, tangy, and aromatic flavors, perfect for a light yet satisfying meal that brings the tastes of Southeast Asia to your table.
Ingredients
Scale
Fish and Broth
- 1 pound white fish fillets, cut into chunks
- 2 cups fish stock or broth
- 1 can (13.5 oz) coconut milk
Aromatics and Seasonings
- 1 tablespoon olive oil
- 1 large shallot, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 1 tablespoon fish sauce
- 2 tablespoons lime juice
- 1 teaspoon lime zest
- ½ teaspoon salt
- ¼ teaspoon black pepper
Garnish
- Fresh cilantro or Thai basil, for garnish
- Lime wedges or cooked rice, for serving (optional)
Instructions
- Heat the olive oil: In a large pot, warm the olive oil over medium heat until hot but not smoking, preparing to sauté the aromatics.
- Sauté aromatics: Add the finely chopped shallot, minced garlic, and freshly grated ginger to the pot. Cook for 2–3 minutes, stirring frequently until the mixture is fragrant and the shallots are softened without browning.
- Add fish stock and simmer: Pour in the fish stock and bring the liquid to a gentle simmer over medium heat, allowing the broth base to warm and develop flavor.
- Incorporate coconut milk and seasonings: Stir in the coconut milk, fish sauce, lime juice, and lime zest. Season the soup with salt and black pepper, stirring well to combine all ingredients.
- Simmer to blend flavors: Let the soup simmer gently for 5–7 minutes to allow the flavors to integrate and deepen.
- Cook the fish: Add the white fish chunks to the simmering soup. Cook for 4–5 minutes until the fish turns opaque and flakes easily, indicating it is fully cooked.
- Final seasoning and serving: Taste the soup and adjust seasoning if necessary. Ladle the hot soup into bowls.
- Garnish and serve: Top each bowl with fresh cilantro or Thai basil. Serve immediately with lime wedges or alongside steamed rice if desired.
Notes
- Use firm white fish like cod, halibut, or tilapia for best results.
- Adjust lime juice to taste for more or less tanginess.
- Fish sauce adds umami depth; substitute with soy sauce for a milder flavor.
- Garnish with fresh herbs just before serving to preserve their brightness.
- This soup can be served as a light main dish or an elegant starter.
