Description
This Coconut Lime Fish Soup is a creamy, tangy, and aromatic seafood dish that combines tender white fish chunks with a fragrant broth made from coconut milk, fresh lime juice and zest, ginger, garlic, and shallots. Enhanced with fish sauce for umami depth and garnished with bright cilantro or Thai basil, this soup offers a perfect balance of flavors and textures, making it an ideal light yet satisfying meal.
Ingredients
Scale
Fish and Soup Base
- 1 pound white fish fillets, cut into chunks
- 1 can (13.5 oz) coconut milk
- 2 cups fish stock or broth
Aromatics and Flavorings
- 3 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 1 large shallot, finely chopped
- 1 tablespoon fish sauce
- 2 tablespoons lime juice
- 1 teaspoon lime zest
Seasonings and Garnish
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Fresh cilantro or Thai basil for garnish
Instructions
- Heat the olive oil: Warm 1 tablespoon of olive oil in a large pot over medium heat to prepare for sautéing the aromatics.
- Sauté aromatics: Add the finely chopped shallot, minced garlic, and freshly grated ginger to the pot. Cook for 2 to 3 minutes, stirring frequently, until the mixture becomes fragrant and the shallots soften without browning.
- Add fish stock: Pour in 2 cups of fish stock or broth and bring the mixture to a gentle simmer to develop the soup base.
- Incorporate coconut milk and seasonings: Stir in 1 can of coconut milk, 1 tablespoon fish sauce, 2 tablespoons lime juice, and 1 teaspoon lime zest. Season with ½ teaspoon salt and ¼ teaspoon black pepper to balance flavors.
- Simmer and cook fish: Allow the soup to simmer gently for 5 to 7 minutes to meld the flavors together. Then, add the white fish chunks and cook for an additional 4 to 5 minutes until the fish turns opaque and is cooked through.
- Adjust seasoning and serve: Taste the soup and adjust salt or lime juice if needed. Ladle the soup into serving bowls.
- Garnish and enjoy: Finish each bowl with fresh cilantro or Thai basil leaves. Serve hot, optionally alongside lime wedges or steamed rice.
Notes
- Use a mild white fish such as cod, halibut, or snapper for the best texture and flavor absorption.
- For a spicier version, add sliced chili peppers or a dash of chili flakes while sautéing the aromatics.
- Fish stock enhances the seafood flavor but chicken broth can be substituted if unavailable.
- Ensure not to overcook the fish to keep it tender and flaky.
- This soup pairs well with jasmine rice or crusty bread to soak up the flavorful broth.
